Chinese Chicken Salad with Asian Peanut Salad Dressing Recipe

Introduction

This Chinese Chicken Salad features a vibrant mix of crisp cabbages, tender chicken, and crunchy noodles, all brought together by a creamy Asian peanut dressing. It’s a refreshing and satisfying dish perfect for a light lunch or dinner.

Ingredients

• 2 1/2 tbsp peanut butter
• 2 tsp toasted sesame oil
• 1 tbsp canola oil (or vegetable, grapeseed, or peanut oil)
• 2 tsp soy sauce
• 2 tsp+ Sriracha
• 1 tbsp honey
• 1 tbsp + 2 tsp rice wine vinegar
• 1 – 1 1/2 tbsp water (or lime juice)
• 1 garlic clove, minced
• 1/2 tsp freshly grated ginger
• 1 1/2 cups Chinese cabbage / Napa cabbage, shredded
• 1 cup red cabbage, shredded
• 1 1/2 cups carrots, julienned (or pre-shredded)
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups bean sprouts
• 1 shallot / green onion / scallion, finely sliced on the diagonal
• 1/4 cup peanuts, roughly chopped
• 1/4+ cups crunchy fried noodles (such as Changs)

Instructions

1. Step 1: Mix the dressing ingredients in a jug or small bowl, combining peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, water, minced garlic, and grated ginger. Adjust the consistency with water so it is thick and gloopy; add more Sriracha to taste for spiciness. Use salt to adjust seasoning if needed.
2. Step 2: Place the Chinese cabbage, red cabbage, carrots, shredded chicken, bean sprouts, and most of the shallots, peanuts, and crunchy noodles into a large bowl, reserving some for garnish. Drizzle the dressing over the salad and toss well to coat everything evenly.
3. Step 3: Garnish the salad with the reserved shallots, peanuts, and crunchy fried noodles. Serve immediately to enjoy the fresh textures and flavors.

Tips & Variations

• Substitute shredded rotisserie chicken for a quick shortcut in busy weeknights.
• Add fresh cilantro or mint for an herbal brightness.
• Use lime juice instead of water in the dressing to add a zesty kick.
• For a vegetarian option, omit the chicken and add tofu or edamame.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the noodles and veggies crisp. Reheat chicken separately if desired, but this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the salad and dressing separately and combine them just before serving to maintain crunch and freshness.

What can I use if I don’t have rice wine vinegar?

You can substitute rice wine vinegar with apple cider vinegar or white wine vinegar for a similar mild acidity.

Chinese Chicken Salad with Asian Peanut Salad Dressing Recipe

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4.5 from 78 reviews

A vibrant and crunchy Chinese Chicken Salad tossed in a rich and flavorful Asian Peanut Salad Dressing, combining shredded chicken, fresh vegetables, and an addictive peanut sauce for a satisfying and easy meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Asian Peanut Salad Dressing

• 2 1/2 tbsp peanut butter
• 2 tsp toasted sesame oil
• 1 tbsp canola oil (or vegetable, grapeseed, or peanut oil)
• 2 tsp soy sauce
• 2 tsp + Sriracha (adjust to taste)
• 1 tbsp honey
• 1 tbsp + 2 tsp rice wine vinegar
• 1 – 1 1/2 tbsp water (or lime juice)
• 1 garlic clove, minced
• 1/2 tsp freshly grated ginger

Salad

• 1 1/2 cups Chinese cabbage / Napa cabbage, shredded
• 1 cup red cabbage, shredded
• 1 1/2 cups carrots, julienned (pre-shredded carrots can be used)
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups bean sprouts
• 1 shallot / green onion / scallion, finely sliced on the diagonal
• 1/4 cup peanuts, roughly chopped
• 1/4+ cups crunchy fried noodles (such as Changs)

Instructions

1. Prepare the Dressing: In a jug or small bowl, combine peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, minced garlic, and freshly grated ginger. Add 1 to 1 1/2 tablespoons of water (or lime juice) gradually to adjust the consistency until it is thick and gloopy. Taste and add more Sriracha for spiciness or a pinch of salt if needed, but avoid adding more soy sauce to keep balance.
2. Assemble the Salad: Place shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, bean sprouts, and most of the finely sliced shallots into a large mixing bowl, reserving some shallots for garnish.
3. Toss and Serve: Drizzle the prepared peanut dressing over the salad ingredients and toss everything together gently to coat evenly. Transfer to a serving bowl or platter, then garnish with the reserved crunchy fried noodles, roughly chopped peanuts, and the remaining shallots. Serve immediately for best texture and freshness.

Notes

• Use pre-shredded carrots to save prep time if desired.
• Adjust the Sriracha quantity to suit your preferred spice level.
• If you want a tangier dressing, substitute water with lime juice.
• Keep some crunchy fried noodles and peanuts aside for garnish to maintain textural contrast.
• This salad is best served fresh to keep the noodles crunchy.

Keywords: Chinese chicken salad, Asian peanut dressing, Chinese cabbage salad, healthy chicken salad, crunchy Asian salad