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Asian chicken salad with sriracha peanut dressing in a bowl

Asian Chicken Salad with Sriracha Peanut Dressing

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!
Course Main Course
Cuisine asian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 726kcal
Author Ann Otis


Asian Chicken Salad

  • ½ 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
  • ¼ cup cilantro leaves
  • 2 cups sliced, cooked chicken breast
  • ½ cup roasted salted peanuts chopped
  • 2 cups crispy dry chow mein noodles

Sriracha Peanut Dressing

  • ½ cup smooth peanut butter
  • ¼ 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)
  • ¼ teaspoon kosher salt
  • ¼ 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.


    Calories: 726kcal | Carbohydrates: 55g | Protein: 41g | Fat: 40g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 1034mg | Potassium: 1136mg | Fiber: 8g | Sugar: 20g | Vitamin A: 10065IU | Vitamin C: 122.6mg | Calcium: 126mg | Iron: 4.9mg