Spicy Peanut Chicken Salad Recipe- Asian Special
Spicy Peanut Chicken Salad is a vibrant, flavor-packed dish that combines tender, grilled chicken with crisp, fresh vegetables, all tossed in a rich, spicy-sweet dressing made from roasted red chiles and creamy peanut butter. The dressing adds a smoky heat with a touch of umami, while the peanuts contribute a crunchy texture, making this salad both satisfying and exciting. It’s a perfect fusion of bold flavors and textures, offering a light yet hearty meal that’s great for a quick lunch or a refreshing 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:You can use leftover rotisserie chicken or poached chicken for convenience. Alternatively, grilled chicken adds a smoky flavor that pairs wonderfully with the spicy dressing.
Adjust the Spice:If you prefer a milder dressing, start with just 1/2 teaspoon of red pepper flakes or one dried red chile. You can always add more heat to taste.
Peanut Substitutes:If you’re not a fan of peanuts or need a nut-free option, try using sunflower butter or tahini for the dressing.
Make Ahead:The dressing can be made ahead and stored in the fridge for up to 3 days. Just give it a good stir before using.
Add-Ins:Feel free to add additional toppings like avocado slices, edamame, or crunchy fried onions for extra texture.
