Asian Chicken Salad with Peanut Sauce Recipe

Introduction

This Asian Chicken Salad with Peanut Sauce is a vibrant and flavorful dish perfect for a light lunch or dinner. Tender marinated chicken pairs beautifully with a crunchy cabbage salad and a rich, creamy peanut dressing. It’s easy to prepare and offers a refreshing taste of Asian-inspired cuisine.

Ingredients

• 1/2 cup full fat canned coconut milk (stirred before measuring)
• 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 the peanut sauce)
• 2 tablespoons sugar-free maple syrup
• 2 tablespoons soy sauce (for the peanut sauce)
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil (for the peanut sauce)
• 2 teaspoons lime juice (for the peanut sauce)
• 2 teaspoons sweet chili sauce (for the peanut sauce)
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger (for the peanut 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, sliced
• 1/3 cup chopped roasted peanuts
• 1/2 cup shelled edamame

Instructions

1. Step 1: In a bowl, combine the stirred coconut milk, lime zest, lime juice, soy sauce, toasted sesame seed oil, sweet chili sauce, and minced ginger to make the chicken marinade.
2. Step 2: Add the chicken pieces to the marinade, toss to coat evenly, and marinate for at least 1 hour or up to 24 hours in the refrigerator.
3. Step 3: Meanwhile, prepare the peanut sauce by mixing together the 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 or jar. Set aside.
4. Step 4 (Air Fryer): Thread the marinated chicken onto 6-inch metal skewers, discard the marinade, and preheat the air fryer to 375°F for 3 minutes. Cook the skewers for 5 minutes, flip, brush with peanut sauce, and cook an additional 2–3 minutes until the chicken reaches 165°F internally.
5. Step 5 (Grill): Thread the chicken onto skewers and discard the marinade. Preheat the grill to 375°F. Grill the skewers for 4 minutes on one side, flip, brush with peanut sauce, and cook for another 2–3 minutes until the chicken is fully cooked.
6. Step 6: In a large bowl, combine the shredded green and purple cabbage, red bell pepper, shredded carrot, and green onion. Toss to mix well.
7. Step 7: Pour the peanut sauce over the salad and toss to coat all ingredients evenly.
8. Step 8: Fold in the chopped roasted peanuts and shelled edamame. Serve the salad immediately with the cooked chicken skewers.

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the spices to penetrate deeply.
• If you don’t have an air fryer or grill, the chicken can be cooked under a broiler or in a hot skillet on the stove.
• Swap peanuts for cashews or almonds to change up the crunch and flavor.
• Add fresh herbs like cilantro or mint to brighten the salad.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently in a microwave or skillet. To prevent the salad from wilting, add the dressing just before serving if storing ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, both boneless skinless chicken breast and chicken thighs work well. Thighs tend to stay juicier and more flavorful, but breasts are leaner.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy sauce alternative. Ensure that the sweet chili sauce and other ingredients are also gluten-free.

Asian Chicken Salad with Peanut Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This Asian Chicken Salad with Peanut Sauce features tender marinated chicken cooked to perfection on skewers by air frying or grilling, served atop a vibrant, crunchy mix of shredded cabbage, red bell pepper, carrot, green onion, and edamame, all tossed in a creamy, tangy peanut dressing. It’s a flavorful and refreshing dish perfect for a light lunch or dinner with a delicious blend of sweet, savory, and zesty flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Salad
• Method: Air Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1/2 cup full fat canned coconut milk (stirred)
• 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 thighs, cut into 1-inch pieces

Peanut Sauce

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

Instructions

1. Prepare the Chicken Marinade: In a bowl, combine stirred coconut milk, lime zest, lime juice, soy sauce, toasted sesame oil, sweet chili sauce, and minced ginger. Mix thoroughly.
2. Marinate the Chicken: Add the cubed chicken pieces to the marinade and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours for more flavor.
3. Make the Peanut Sauce: While the chicken marinates, whisk together 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 until smooth. Set aside.
4. Cook the Chicken (Air Fryer Method): Thread the marinated chicken onto 6-inch metal skewers, discarding excess marinade. Preheat the air fryer to 375°F for 3 minutes. Place skewers in the air fryer basket and cook for 5 minutes. Flip the skewers, brush generously with peanut sauce, and cook for an additional 2-3 minutes or until internal temperature reaches 165°F.
5. Cook the Chicken (Grill Method): Alternatively, thread the chicken onto metal skewers and discard marinade. Preheat grill to 375°F. Place skewers on the grill grates, cooking for 4 minutes. Flip the skewers, brush with peanut sauce, and cook another 2-3 minutes until chicken is fully cooked at 165°F internal temperature.
6. Prepare the Salad Dressing: In a jar, combine the peanut sauce ingredients, secure with lid, and shake until fully combined.
7. Toss the Salad: In a large bowl, mix shredded green and purple cabbage, red bell pepper, shredded carrot, and sliced green onion until well combined.
8. Dress the Salad: Pour the peanut dressing over the salad mixture and toss thoroughly to coat all vegetables evenly.
9. Finish and Serve: Fold in chopped roasted peanuts and shelled edamame. Serve the salad immediately with the cooked chicken skewers on top or alongside.

Notes

• For best flavor, marinate chicken for at least 1 hour, but overnight is ideal.
• Skewering chicken helps with even cooking and easy flipping in air fryer or grill.
• The recipe provides both air fryer and grill cooking options to suit your equipment.
• Use sugar-free maple syrup to keep the peanut sauce lower in sugar.
• Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
• Vegetarian alternative: Substitute chicken with tofu or tempeh marinated similarly.
• Ensure chicken reaches internal temperature of 165°F for safe consumption.

Keywords: Asian chicken salad, peanut sauce salad, air fryer chicken skewers, grilled chicken salad, healthy chicken salad, sweet chili peanut dressing