Asian chicken salad is loaded with crunchy vegetables, tender chicken and topped with crunchy peanuts and wontons.
Salads don't have to be the same old boring thing every time. This salad is colorful, crispy and healthy. The spicy peanut dressing is so good you'll want to seriously lick the bowl.
It's quick and easy meal to whip up for a busy weeknight dinner. Or meal prep for work lunches.
Looking for more quick and easy recipes?
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Tips for making Asian chicken salad
- You can use store-bought teriyaki sauce or use my homemade recipe.
- This salad can all be prepped ahead of time and assembled right before serving.
- Let the dressing come to room temp before mixing.
- These Garlic ginger wonton strips and the peanuts add so much crunch to the salad, do not leave these out.
- They usually carry wontons in the produce section, they do have plain wontons but the garlic ginger adds to the Asian flavor.
- I use peanuts but you could also use sliced almonds.
- The chili pepper flakes is optional for the dressing but it does add just the right amount of heat.
Items I used to make this recipe:
- Meal Prep Containers
- Salad Dressing Containers
- Garlic Press
- Salad Bowl
- Chef knife
- Lemon Squeezer
- Indoor Smokeless Grill
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Asian Chicken Salad with Spicy Peanut Dressing
Asian chicken salad is loaded with crunchy vegetables, tender chicken and topped with crunchy peanuts and wontons.
Ingredients
- 3 boneless chicken breast
- 1 cup teriyaki sauce
- 2 hearts of romaine shredded
- 1/2 bag shredded carrots
- 1/2 red cabbage shredded
- 5 green onions
- 1/2 bunch of cilantro chopped
- 1/2 cup peanuts
- garlic ginger wontons
Spicy Peanut Dressing
- 6 tablespoons peanut butter
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoon soy sauce
- 3 teaspoons sesame oil
- 1/2 lemon juiced
- 2 teaspoon freshly grated ginger
- 2 teaspoon garlic minced or grated
- 5 tablespoons water
Instructions
- In a bowl pour teriyaki sauce over chicken and marinate 3-4 hours
- Whisk together the ingredients for the dressing in a small bowl. Place in refrigerator until ready to use.
- Heat a grill on medium high heat, grill chicken 4-5 minutes on each side or until done. Remove from grill and let rest 10 minutes before slicing.
- Combine all the salad ingredients in a large bowl, except the peanuts and wontons.
- Serve, drizzle dressing and top with peanuts and wontons.
Notes
Let dressing come to room temp and stir. You can also warm in microwave 15 seconds and stir.
For salad prep keep dressing and wontons separate until ready to serve.
Nutrition
Serving: 4ServingsCalories: 598kcalCarbohydrates: 46gProtein: 44gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 79mgSodium: 3504mgFiber: 5gSugar: 32g
Tried this recipe?Let us know how it was!
Love this soup. I use half the flour and it turned out perfectly for our preference. Thanks for the recipe. Everyone at my party loved it and ive made it twice since then. Frozen chicken is perfect for this recipe at four hours on high.
I’m always looking for lighter chicken recipes. This looks like a good one to try.
Ashley Jones
This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so much..it’s a keeper!
Regards Hannah Flack
The dressing calls for peanut butter also.
I'm allergic to peanuts. Should I leave them out of the recipe?
I'm so happy to hear you love my recipes Rose. There is a print button on the recipe card right under the photo 🙂
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Regards
rose martine
So glad you loved it Alisha. This is a hearty salad that I consider a meal all on its own 🙂
This is the best indoor chicken I’ve ever made, and I used boxed, frozen chicken breasts. Can’t wait to try this out with fresh ones… maybe post up some ideas for side dishes? 😉
Regards
Ross Alisha