This Asian chicken salad is full of rainbow-colored, crunchy veggies, and is tossed with a punchy sriracha peanut dressing. It’s quick to assemble and makes a wonderful, fresh weeknight meal.
I’ve been off my game for the last couple of weeks. Feeling frazzled, drained, and uninspired. Happens now and again, even to the best of us! So, that’s why it’s been so quiet around here for the last little while. HOWEVER. There may still be several feet of (dirty, crusty) snow on the ground, and another snow storm on the way, but spring is JUST around the corner.
I’ve been in need of a pick-me-up to get my creative juices flowing again, and a fresh, rainbow-colored salad was exactly what the doctor ordered. This Asian chicken salad is full of crunchy veggies, and if “sriracha peanut dressing” sounds like it can ONLY be awesome, that’s because it is.
Peanut sauce is one of my favorite things. Unfortunately the stuff I get with my takeout dumplings is usually a pale, bland reflection of what real peanut sauce should be: punchy, balanced, and intensely-favored. The dressing for this Asian chicken salad is all that. It’s a little bit sweet, a little bit spicy, and A LOT peanutty.
Best of all, this Asian chicken salad can be assembled quickly on a weeknight. Just cook up a chicken breast or two (or use a rotisserie chicken), whizz together the dressing ingredients, chop up your veggies, mix and you’re good to go.
By the way, do you have an immersion blender? I love mine and use it all the time, especially for soups and salad dressings. I have one similar to this that comes with a handy measuring cup so you can measure your ingredients AND blend them in the same cup. It saves me so much time and you don’t end up having to scrub all those lil measuring cups.
Asian Chicken Salad with Sriracha Peanut Dressing
Asian Chicken Salad
- 1/2 small head of red cabbage chopped
- 1 romaine heart chopped
- 1 red bell pepper thinly sliced
- 2 carrots julienned, grated, or slivered with a vegetable peeler
- 1 cup snow peas
- 2 green onions chopped
- 1/4 cup cilantro leaves
- 2 cups sliced, cooked chicken breast
- 1/2 cup roasted salted peanuts chopped
- 2 cups crispy dry chow mein noodles
Sriracha Peanut Dressing
- 1/2 cup smooth peanut butter
- 1/4 cup canola or peanut oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon sriracha (more or less, to taste)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Blend all dressing ingredients together using an immersion blender or whisk. (The dressing can be prepared ahead of time and refrigerated. Whisk to combine again when ready to use.)
Toss vegetables and greens together in a large bowl. Toss with as much dressing as desired, plate and top with chicken, chopped peanuts and chow mein noodles.
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