Asian Chicken Salad with Peanut Dressing – Healthy & Quick

There’s something uniquely satisfying about a salad that’s not just a pile of greens. This Asian Chicken Salad with Peanut Dressing is hearty, bold, colorful, and incredibly nourishing. It’s got the best of all worlds—crunch from the veggies, protein from the chicken, creaminess from the peanut dressing, and a hit of freshness from herbs like cilantro and green onions. Whether you’re looking for something to meal prep, a light but filling lunch, or a flavor-packed dinner, this one’s a go-to recipe you’ll turn to again and again.

I first stumbled into making a version of this salad when I had some leftover rotisserie chicken in the fridge and a bag of coleslaw mix I wasn’t quite sure what to do with. Instead of tossing it together with a standard vinaigrette, I reached for a jar of peanut butter and started whisking together something tangy, creamy, and just a little spicy. I didn’t expect it to be as delicious as it turned out, but by the end of the bowl, I was hooked. I’ve since refined that impromptu experiment into a consistent, crowd-pleasing favorite that I now crave regularly.

There’s just something about the texture combination that makes this salad shine. You’ve got soft, tender shredded chicken that contrasts beautifully with the crisp cabbage and carrots. The bell pepper adds a pop of sweetness, the green onions offer a mild bite, and the roasted peanuts on top give it a perfectly nutty crunch. Then there’s the dressing—it’s smooth, a little tangy from rice vinegar, with a slight heat from optional sriracha, and just sweet enough to keep you coming back for another bite. It ties everything together like magic.

What I especially love is how adaptable it is. If you’re vegetarian, you can leave out the chicken and add edamame or crispy tofu. Want to keep it low-carb? Skip the honey or maple syrup in the dressing. Prefer it spicier? Add a little extra sriracha or a pinch of crushed red pepper flakes. This is the kind of recipe that welcomes your personal touches and still turns out amazing every time.

So if you’re looking for a meal that’s quick to make, easy to prep ahead, full of nutrition, and incredibly delicious—this salad is it.

Why You’ll Love This Asian chicken salad Recipe

It’s Quick and Fuss-Free

One of the best parts of this Asian Chicken Salad is how quickly it comes together. You’re looking at just 20 minutes from start to finish, maybe 25 if you take your time with the chopping. And since it uses pre-cooked chicken and coleslaw mix, you’re skipping a ton of prep work without sacrificing freshness or flavor.

It’s Packed with Flavor and Texture

Every bite delivers something different. The base of cabbage and carrots is crisp and sturdy, holding up beautifully even after being dressed. Sweet red bell peppers add juicy crunch, green onions bring sharpness, and cilantro injects brightness and freshness. Then, there’s the chicken—savory and satisfying, it makes this salad feel more like a main course than a side dish. And don’t forget the toppings: roasted peanuts and sesame seeds add an irresistible crunch that balances the creaminess of the dressing.

It’s Incredibly Versatile

This salad isn’t just a great lunch or dinner option—it’s also perfect for picnics, meal prep, or serving at a potluck. You can make it ahead of time, and the flavors actually get better as it sits. It’s also very forgiving, so if you’re missing one or two ingredients, you can still make a delicious version with what you have on hand.

It’s Family-Friendly

Even picky eaters tend to love this one, especially if you leave the sriracha out of the dressing or serve it on the side. The slightly sweet, nutty dressing feels familiar—almost like a peanut butter sandwich but more grown-up—and the colorful vegetables make it visually appealing for kids.

It’s Healthy Without Feeling Like Diet Food

Sometimes “healthy” meals leave you hungry an hour later. Not this one. Between the fiber-rich veggies, protein from the chicken, and healthy fats in the peanut dressing, this salad keeps you full and satisfied for hours. And it does so while delivering bright, bold flavor that doesn’t taste like a compromise.

Health Benefits of this Asian chicken salad

High in Protein for Lasting Energy

Thanks to the chicken, this salad is an excellent source of lean protein. Protein is essential for muscle repair, immune function, and keeping you full between meals. In one serving, you’ll get around 25–30 grams of protein, depending on how much chicken you add, making this a satisfying choice for lunch or dinner.

Full of Fiber and Antioxidants

The base of this salad—coleslaw mix, carrots, and red bell peppers—is loaded with fiber, which aids digestion and helps regulate blood sugar levels. Vegetables like cabbage and carrots are also rich in antioxidants, which support overall health and help reduce inflammation. Red bell peppers, in particular, are high in vitamin C, which is great for your immune system and skin.

Contains Healthy Fats

The peanut butter and sesame oil in the dressing bring in healthy fats that support brain health, hormone production, and nutrient absorption. These fats also contribute to the salad’s satisfying, creamy mouthfeel, helping you feel fuller for longer without the need for processed carbs or heavy sauces.

Naturally Gluten-Free and Easily Customizable

This salad is naturally gluten-free as long as you use tamari or a gluten-free soy sauce alternative. That makes it a safe and inclusive choice if you’re feeding people with dietary restrictions. You can also make it dairy-free, low-sugar, or vegetarian with a few easy swaps.

Promotes Balanced Eating

One of the best things about this dish is how it supports a balanced plate. You’ve got lean protein, plenty of vegetables, healthy fats, and flavor—all in one bowl. It’s the kind of meal that makes healthy eating enjoyable and sustainable without feeling restrictive or complicated.

Preparation Time, Servings, and Nutritional Information

How Much Time You’ll Need

This recipe is all about speed and simplicity. With pre-cooked chicken and pre-shredded coleslaw mix, your only real task is chopping a few fresh ingredients and whisking together the dressing.

• Preparation time: 15 minutes
• Total time: 20–25 minutes
• Cooking required: None (unless you need to cook the chicken)

How Many It Serves

This salad makes enough for 4 hearty servings as a main dish, or about 6–8 smaller portions if you’re serving it as a side at a potluck or family gathering. It’s easy to scale up or down depending on how many people you’re feeding.

• Main course servings: 4
• Side dish servings: 6–8

Nutritional Snapshot (Per Main Course Serving)

• Calories: Approximately 420
• Protein: 28g
• Carbohydrates: 18g
• Fat: 26g
• Fiber: 4g
• Sugar: 8g
• Sodium: 720mg

Keep in mind these numbers may vary slightly depending on the exact ingredients and brands you use.

Ingredients List of this Asian chicken salad

Main Salad Ingredients

• 2 cups cooked chicken, shredded or chopped – Use rotisserie chicken, grilled breasts, or even leftover roast chicken. It’s your protein base.
• 3 cups coleslaw mix (shredded green cabbage and carrots) – This adds crunch and saves time.
• 1 red bell pepper, thinly sliced – Adds sweetness and a splash of color.
• ½ cup shredded carrots (if not already in the slaw mix) – Boosts crunch and natural sweetness.
• ½ cup chopped fresh cilantro – Adds brightness and a slightly citrusy flavor.
• ½ cup chopped green onions – Offers a mild onion bite without overpowering the dish.
• ¼ cup chopped roasted peanuts – Adds texture, crunch, and a deep roasted flavor.
• 1 tablespoon sesame seeds (optional) – A pretty finishing touch with a hint of nuttiness.

Peanut Dressing Ingredients

• ⅓ cup creamy peanut butter – The base of the dressing, offering a rich and satisfying texture.
• 2 tablespoons soy sauce – Adds salty umami depth. Use low-sodium for a lighter option.
• 1 tablespoon rice vinegar – Balances the richness with acidity.
• 1 tablespoon honey or maple syrup – Provides a touch of sweetness to round out the flavors.
• 1 teaspoon sesame oil – A little goes a long way; adds a toasted, aromatic note.
• 1 teaspoon sriracha (optional) – For those who like a little kick of heat.
• 2–4 tablespoons warm water – Thins the dressing to your preferred pourable consistency.

Step-By-Step Cooking Instructions of this Asian chicken salad

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and prepping your veggies. If your coleslaw mix doesn’t already include carrots, shred about half a cup of fresh carrots and add them to the mix. Slice the red bell pepper into thin strips, chop the green onions and cilantro, and set everything aside. If you’re using leftover or rotisserie chicken, shred it into bite-sized pieces.

Step 2: Make the Peanut Dressing

In a medium mixing bowl, add the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and sriracha if using. Use a whisk or fork to blend everything together until smooth. The dressing will be thick at first, so gradually add the warm water, a tablespoon at a time, until the consistency is pourable but still creamy. This might take 2–4 tablespoons depending on your peanut butter.

Taste the dressing and adjust as needed. If you like it tangier, add a little more vinegar. Prefer it sweeter? Add a bit more honey or syrup. Want more spice? Add a touch more sriracha or even some crushed red pepper.

Step 3: Combine the Salad

In a large salad bowl, add the coleslaw mix, shredded chicken, sliced bell pepper, shredded carrots, green onions, and cilantro. Give it a gentle toss to mix everything evenly.

Step 4: Dress the Salad

Pour the dressing over the salad ingredients and toss well until everything is evenly coated. It helps to use salad tongs or two large spoons to get everything nicely mixed. Don’t be afraid to take your time with this step—making sure the dressing is evenly distributed is key to the overall flavor.

Step 5: Add Toppings

Just before serving, sprinkle the chopped roasted peanuts and sesame seeds over the top. These add crunch and that final burst of flavor that takes this salad to the next level.

Step 6: Serve and Enjoy

You can serve the salad immediately if you like it super crisp. Or, for a slightly softer texture and deeper flavor, let it chill in the refrigerator for 30 minutes before serving. This gives the cabbage and carrots a chance to absorb the dressing a bit more, making it even tastier.

How to Serve this Asian chicken salad

Serve It Fresh and Crisp

The best way to enjoy this salad is freshly tossed, right after adding the dressing. The textures are at their prime—the cabbage is crunchy, the chicken is juicy, and the dressing hugs every bite without soaking through the veggies. If you like that ultra-crisp texture, serve immediately after mixing.

Chill for Deeper Flavor

Alternatively, if you’re planning ahead, you can prepare the salad and let it chill in the refrigerator for 30 minutes to an hour. This helps the flavors meld together, especially if you’re using a bold dressing like this one. The cabbage softens slightly, and the entire dish becomes more cohesive and even more flavorful. Just remember to leave off the peanuts and sesame seeds until right before serving so they keep their crunch.

Great for Meal Prep

This salad is also a meal prep superstar. Divide it into individual containers and store in the fridge for up to three days. Pack the dressing separately if you want to maintain extra crunch, or toss it all together if you don’t mind a softer texture over time. Either way, it holds up incredibly well and makes weekday lunches something to look forward to.

Perfect for Gatherings

Bringing a dish to a potluck or picnic? This is the one. It’s colorful, flavorful, and easy to transport. Prepare it just before leaving, and give it a final toss before serving. Because it’s mayo-free and sturdy, it travels well and doesn’t wilt quickly in warm weather.

Pairing Suggestions for this Asian chicken salad

Pairing with Main Dishes

Although this salad can absolutely stand alone as a complete meal, it also plays well with a variety of dishes if you’re planning a bigger spread.

• Grilled Chicken Skewers: Serve alongside grilled chicken or beef skewers for a hearty and high-protein meal.
• Soup and Salad Combo: Pair it with a warm soup like miso soup or a light broth-based chicken soup for a comforting lunch or dinner.
• Rice or Noodles on the Side: Want to make it a little heartier? Serve the salad over steamed jasmine rice or rice noodles to create a full grain bowl vibe.

Pairing with Sides

• Spring Rolls or Dumplings: These pair beautifully with the peanut dressing, creating a cohesive and satisfying Asian-inspired meal.
• Crispy Wontons or Crackers: For a fun textural addition, serve the salad with some crispy wonton strips or sesame crackers.
• Fresh Fruit Platter: A platter of sliced mango, pineapple, or melon offers a sweet and juicy contrast to the savory and nutty flavors in the salad.

Kid-Friendly Pairings

If you’re serving kids or picky eaters, pair the salad with:

• Buttered noodles with a splash of soy sauce
• Steamed white rice
• Grilled chicken breast slices This way, even if the salad feels “too adventurous” for little ones, there’s something familiar on the plate that complements it.

Storage, Freezing & Reheating Instructions of this Asian chicken salad

Storing Leftovers

If you’ve already dressed the entire salad and have leftovers, don’t worry—it keeps surprisingly well. Store it in an airtight container in the refrigerator for up to 3 days. The cabbage and carrots are hearty enough to withstand some softening, and the flavor intensifies with time.

If you plan to store for longer than a day, consider storing the dressing separately to maintain maximum crunch.

Freezing Isn’t Recommended

Unfortunately, this salad isn’t a great candidate for freezing. Raw cabbage and carrots tend to become soggy and unpleasant when thawed. Likewise, the dressing can separate or change texture after freezing.

However, you can freeze the chicken if you’re meal prepping in batches. Simply portion out cooked, shredded chicken and freeze in airtight containers or freezer bags. When you’re ready to make the salad, thaw the chicken in the fridge overnight or reheat gently in a skillet.

Reheating Tips

If you prefer a warm salad, you can reheat the chicken separately before adding it to the cold salad. Heat it gently in a skillet or microwave just until warmed through. Then toss it with the veggies and dressing for a cozy, comfort-food twist.

Common Mistakes to Avoid in this Asian chicken salad

Skipping the Dressing Water

One common error is not adding enough warm water to the dressing. Without thinning it out, the peanut butter can create a thick, pasty texture that doesn’t coat the salad well. Gradually add warm water until you reach a creamy, pourable consistency—this is key for flavor distribution.

Overdressing the Salad

While the dressing is absolutely delicious, using too much can overwhelm the fresh, crisp vegetables. Start with about two-thirds of the dressing, toss the salad, and taste. You can always add more if needed, but it’s hard to undo an overdressed salad.

Not Chopping Uniformly

If your vegetables are unevenly chopped, it can throw off the balance of texture in each bite. Try to slice the bell peppers thinly and shred the carrots finely. The more evenly you chop, the better the overall experience.

Adding Peanuts Too Early

Chopped peanuts add incredible crunch, but if you toss them in too soon, especially if you’re making the salad ahead of time, they’ll soften and lose their texture. Always sprinkle them on right before serving.

Using Dry Chicken

If your chicken is dry or overcooked, it can bring down the whole dish. Use juicy rotisserie chicken or poach chicken breasts gently to keep them moist. Alternatively, you can mix in a little extra dressing with the chicken before tossing it into the salad to give it a moisture boost.

Pro Tips of this Asian chicken salad

Use Rotisserie Chicken for Speed

One of the easiest ways to get this salad on the table fast is by using rotisserie chicken. It’s flavorful, juicy, and requires zero additional cooking. Just shred, toss, and go.

Toast the Peanuts

If you really want to elevate the salad, give your peanuts a quick toast in a dry skillet over medium heat for 3–5 minutes until they’re golden and fragrant. It deepens the flavor and makes them extra crunchy.

Add Crunchy Extras

You can throw in extras like crispy wonton strips, thinly sliced snap peas, or even roasted chickpeas for added texture. These add-ons take the salad to gourmet territory without much extra effort.

Make the Dressing in Advance

The peanut dressing stores beautifully. Make a double batch and keep it in the fridge for up to a week. Use it as a dip for fresh veggies, drizzle it over grilled meats, or toss it with noodles for a quick lunch.

Refresh Leftovers with a Splash of Vinegar

If your salad has been sitting for a day or two, it can lose a bit of its brightness. Add a quick splash of rice vinegar or a squeeze of lime juice before serving to perk it up again.

Frequently Asked Questions (FAQs)

Can I use almond or cashew butter instead of peanut butter?

Yes! Almond or cashew butter works well if you prefer a different flavor or have a peanut allergy. Just note that almond butter tends to be milder, while cashew butter is naturally a bit sweeter.

What if I don’t have rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar. Just use a touch less, as those can be a bit stronger in acidity. A squeeze of lime juice also works well in a pinch.

Is this Asian chicken salad recipe gluten-free?

It can be! Just make sure to use a gluten-free soy sauce or tamari. Everything else in the recipe is naturally gluten-free.

How spicy is the dressing?

The sriracha adds a mild heat, but it’s totally optional. If you like it spicy, you can add more. If you’re serving kids or spice-sensitive eaters, just leave it out or serve it on the side.

Can I make this Asian chicken salad vegetarian?

Absolutely. Replace the chicken with cooked edamame, crispy tofu, or even chickpeas. You’ll still get a protein-packed, flavorful meal.

Can I meal prep this?

Yes! It holds up beautifully. Store the salad and dressing separately if you want to maintain the crunch. Otherwise, toss it all together and enjoy throughout the week.

What vegetables can I substitute?

You can get creative here. Try thinly sliced cucumbers, snap peas, shredded Brussels sprouts, or napa cabbage. Anything crisp and fresh will work well.

Is there a low-carb version?

Yes. Omit the honey or maple syrup and reduce the carrots and bell pepper. The salad will still be delicious and lower in sugar and carbs.

Can I add fruit?

If you like a sweet-savory combo, fresh mango slices or mandarin oranges are fantastic in this salad. Just be sure to add them right before serving so they stay juicy.

How long does the dressing last in the fridge?

The peanut dressing can be stored in a sealed jar in the fridge for up to 7 days. If it thickens, just stir in a splash of warm water before using.

Conclusion & Call to Action

So there you have it—your new favorite salad. This Asian Chicken Salad with Peanut Dressing is everything a weeknight meal should be: easy, fast, satisfying, and completely crave-worthy. From the crunch of the cabbage to the creamy, tangy, slightly spicy dressing, every bite is a party of flavors and textures.

I hope this becomes a go-to for you like it has for me. Whether you’re meal prepping lunches for the week, feeding a crowd at your next gathering, or just trying to eat something that’s both healthy and actually delicious, this recipe has got your back.

If you try it out, I’d love to hear how it turned out! Feel free to drop a comment, share your own spin on it, or tag me in your photos on social media. Seeing your kitchen creations always makes my day.

Now go grab that peanut butter jar and whip up this magic in a bowl—you deserve it.

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