Asian Chicken Salad with Peanut Sauce Recipe

Introduction

This Asian Chicken Salad with Peanut Sauce is a vibrant and flavorful dish that combines tender marinated chicken with a crunchy, colorful vegetable mix. The creamy peanut dressing ties everything together, making it a perfect light lunch or dinner option.

Ingredients

• 1/2 cup full fat canned coconut milk
• 1 tablespoon creamy peanut butter
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seed oil
• 2 teaspoons sweet chili sauce
• 2 teaspoons minced ginger
• 1 pound boneless skinless chicken breast or chicken thighs, cut into 1-inch pieces
• 2 tablespoons creamy peanut butter (for sauce)
• 2 tablespoons sugar-free maple syrup
• 2 tablespoons soy sauce (for sauce)
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil (for sauce)
• 2 teaspoons lime juice (for sauce)
• 2 teaspoons sweet chili sauce (for sauce)
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger (for sauce)
• 3 cups shredded cabbage (mix of purple and green)
• 1/2 cup red bell pepper, chopped
• 1/2 cup shredded carrot
• 1/4 cup green onion
• 1/3 cup chopped roasted peanuts
• 1/2 cup shelled edamame

Instructions

1. Step 1: Prepare the chicken marinade by combining the canned coconut milk (give it a good stir first), lime zest, lime juice, soy sauce, toasted sesame oil, sweet chili sauce, and minced ginger in a bowl.
2. Step 2: Add the cubed chicken pieces to the marinade and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 24 hours for more flavor.
3. Step 3: While the chicken marinates, mix the peanut sauce ingredients—creamy peanut butter, sugar-free maple syrup, soy sauce, water, rice vinegar, toasted sesame oil, lime juice, sweet chili sauce, minced garlic, and minced ginger—in a jar. Secure the lid and shake until completely combined. Set aside.
4. Step 4: When ready to cook, thread the marinated chicken onto 6-inch metal skewers and discard the leftover marinade.
5. Step 5 (Air Fryer): Preheat the air fryer to 375°F (190°C) for 3 minutes. Cook the chicken skewers for 5 minutes, then flip and brush with the peanut sauce. Continue cooking for another 2–3 minutes until the chicken reaches an internal temperature of 165°F (74°C).
6. Step 5 (Grill): Preheat the grill to 375°F (190°C). Place the skewers on the grill grates and cook for 4 minutes. Flip, brush with peanut sauce, and cook an additional 2–3 minutes until the chicken is fully cooked.
7. Step 6: For the salad, combine shredded cabbage, red bell pepper, shredded carrot, and green onion in a large bowl. Toss well.
8. Step 7: Pour some of the peanut sauce over the salad and toss to coat evenly.
9. Step 8: Fold in the chopped roasted peanuts and shelled edamame, then serve immediately with the cooked chicken skewers.

Tips & Variations

• Marinate the chicken overnight for deeper flavor and tenderness.
• Substitute chicken with tofu or shrimp for a different protein option.
• Add fresh herbs like cilantro or mint for extra freshness.
• Toast the peanuts lightly before adding for extra crunch and aroma.
• Adjust the sweetness and heat of the peanut sauce by varying the amount of maple syrup and sweet chili sauce to your taste.

Storage

Store leftover chicken and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in the oven or air fryer to avoid drying it out. Toss fresh peanut sauce with the salad before serving again, as the dressing can cause the cabbage to wilt if mixed too early.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before marinating to ensure even flavor absorption and proper cooking.

Is this salad suitable for meal prep?

It is best to keep the salad ingredients and peanut dressing separate until ready to serve to maintain freshness and crispness. The chicken can be cooked ahead and stored refrigerated.

Asian Chicken Salad with Peanut Sauce Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This vibrant Asian Chicken Salad with Peanut Sauce features tender marinated chicken cooked on skewers, either air fried or grilled, paired with a crunchy cabbage-based salad. Tossed in a flavorful peanut dressing and garnished with roasted peanuts and edamame, this dish offers a perfect balance of savory, tangy, and sweet flavors with a satisfying texture.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (includes minimum marinating time)
• Yield: 4 servings 1x
• Category: Salad
• Method: Air Frying
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1/2 cup full fat canned coconut milk (stirred before measuring)
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seed oil
• 2 teaspoons sweet chili sauce
• 2 teaspoons minced ginger
• 1 pound boneless skinless chicken breast or chicken thighs, cut into 1-inch pieces

Peanut Sauce for Cooking

• 2 tablespoons creamy peanut butter
• 2 tablespoons sugar-free maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons lime juice
• 2 teaspoons sweet chili sauce
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger

Salad

• 3 cups shredded cabbage (mixed purple and green)
• 1/2 cup red bell pepper, chopped
• 1/2 cup shredded carrot
• 1/4 cup green onion, chopped
• 1/3 cup chopped roasted peanuts
• 1/2 cup shelled edamame

Instructions

1. Prepare the Chicken Marinade: In a bowl, combine the stirred canned coconut milk, lime zest, lime juice, soy sauce, toasted sesame seed oil, sweet chili sauce, and minced ginger. Mix well to fully combine all marinade ingredients.
2. Marinate the Chicken: Add the cubed chicken pieces into the marinade and toss thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor infusion.
3. Prepare the Peanut Sauce for Cooking: While the chicken marinates, mix together the creamy peanut butter, sugar-free maple syrup, soy sauce, water, rice vinegar, toasted sesame oil, lime juice, sweet chili sauce, minced garlic, and minced ginger in a bowl. Set aside.
4. Cook the Chicken Using Air Fryer Method: When ready, thread the marinated chicken pieces onto 6-inch metal skewers. Discard any remaining marinade. Preheat the air fryer to 375°F for 3 minutes. Place skewers in the air fryer and cook for 5 minutes. Flip the skewers and brush with peanut sauce. Continue cooking for an additional 2-3 minutes until the internal temperature reaches 165°F.
5. Alternative Chicken Cooking Using Grill Method: If grilling, thread the chicken onto 6-inch metal skewers and discard marinade. Preheat grill to 375°F. Place skewers on hot grill grates and cook for 4 minutes. Flip the skewers, brush with peanut sauce, and cook another 2-3 minutes until the chicken reaches an internal temperature of 165°F.
6. Make the Salad Dressing: Combine the peanut dressing ingredients (same as peanut sauce ingredients) in a jar and secure with a lid. Shake vigorously until the dressing is completely combined and smooth.
7. Assemble the Salad: In a large bowl, toss together the shredded purple and green cabbage, chopped red bell pepper, shredded carrot, and chopped green onion.
8. Toss Salad with Dressing: Pour the peanut dressing over the salad mixture and toss thoroughly until everything is well coated.
9. Add Final Garnishes and Serve: Fold in the chopped roasted peanuts and shelled edamame. Serve the salad immediately alongside or topped with the cooked chicken skewers.

Notes

• Marinating the chicken longer (up to 24 hours) will enhance the flavors significantly.
• Ensure chicken reaches an internal temperature of 165°F for safe consumption.
• You can substitute chicken thighs for a juicier result or chicken breast for leaner meat.
• If you don’t have an air fryer or grill, cooking the skewers under a broiler or in a skillet would be possible but will change texture slightly.
• Adjust the amount of sweet chili sauce in the marinade and peanut sauce for spiciness preference.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

Keywords: Asian chicken salad, peanut sauce, air fryer chicken skewers, healthy salad, coconut milk marinade, grilled chicken salad