Spicy Peanut Chicken Salad Recipe- Asian Special
The Spicy Peanut Chicken Salad combines smoky grilled chicken with vibrant crisp fresh vegetables, all tossed in a creamy, spicy-sweet dressing that delivers both heat and tang. Finished with crunchy peanuts for texture and depth, this dish offers a light yet hearty flavor profile—perfect as a refreshing lunch or standout weeknight dinner.
- Prep Time20 min
- Total Time20 min
For the Salad:
- 2 cooked chicken breasts (grilled, roasted, or poached), shredded or chopped
- 4 cups mixed salad greens (such as arugula, spinach, or romaine)
- 1 cucumber, sliced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts (optional, for crunch)
For the Red Chile Peanut Dressing:
- 1/4 cup creamy peanut butter
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon rice vinegar (or lime juice)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup)
- 1-2 dried red chiles (such as arbol or guajillo), seeds removed, or 1 teaspoon red pepper flakes (adjust to taste)
- 1 small garlic clove, minced
- 2 tablespoons water (to thin, if needed)
- Salt and pepper, to taste
Prepare the dressing:
In a small bowl or blender, combine the peanut butter, sesame oil, rice vinegar, soy sauce, honey, and minced garlic.
Add the dried red chiles or red pepper flakes and blend until smooth. If the dressing is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
Season with salt and pepper to taste. Set aside.
Assemble the salad:
In a large bowl, combine the mixed greens, cucumber, red bell pepper, red onion, and shredded carrots.
Add the shredded chicken on top of the vegetables.
Drizzle the red chile peanut dressing over the salad and toss gently to coat everything evenly.
Garnish and serve:
Top the salad with chopped cilantro and roasted peanuts for extra crunch.
Serve immediately as a light main dish or alongside a side of rice or flatbread.
Recipe Notes:
Chicken options: Use leftover rotisserie, poached, or grilled chicken—each adds a unique flavor and saves prep time.
Adjust the heat by reducing red chiles or pepper flakes; start mild and add more to taste.
Make-ahead dressing: Blend the peanut dressing in advance and refrigerate for up to 3 days—stir before using.
Extra add-ins: Amplify the salad with avocado, edamame, or crunchy fried onions for variation.
