Peanut Chicken Salad

Introduction to Asian Chicken Salad

This Asian Chicken Salad with Peanut Sauce is loaded with crisp, fresh vegetables, juicy chicken and a sweet and spicy peanut sauce you will love! The first time having peanut sauce can be skeptical, but it’s a game-changer. The peanut sauce is salty, sweet, and savory.

Why You’ll Love It

Meal Prep: Because the salad is cabbage based, it is much heartier than lettuce. It will hold up to meal prep much better than a traditional salad.
Versatile: You can switch up the veggies and protein based on what you have and what you like.
Well-Rounded, Veggie-Packed Recipe: This recipe is packed with so many veggies that it is a wholesome, hearty dish you will enjoy eating.

Ingredients Overview

Produce: cabbage, red bell pepper, carrots, green onions, edamame, fresh ginger, garlic, and limes.
Pantry Staples: soy sauce, toasted sesame oil, chili garlic sauce, peanut butter, honey, coconut milk, and rice vinegar.
Protein: I used boneless skinless chicken breasts, however this dish works well with thighs or tenderloins, too.

How to Make Asian Chicken Salad

This recipe includes marinating the chicken in a creamy Thai marinade that adds tons of flavor and a lovely glazed texture. If you’re in a rush, though, feel free to skip that step and use a leftover rotisserie chicken for a quick, healthy meal!

- Advertisement -

Marinate the Chicken

Take the can of coconut milk and shake vigorously before opening. Next, combine the coconut milk, peanut butter, lime zest and juice, soy sauce, toasted sesame oil, chili garlic sauce and ginger. Add the chicken and toss to coat. Allow the chicken to marinate in the fridge for at least one hour or up to 24 hours.

Make the Salad

Combine the peanut sauce ingredients in a jar and shake until completely combined. In a large bowl combine the salad vegetables and toss to coat. Store the sauce and salad in the fridge while you cook the chicken.

Cook the Chicken

To cook the chicken assemble the marinated chicken on metal skewers and cook in the air fryer at 375 degrees F or the grill at 375 degrees F until the chicken reaches an internal temperature of 165 degrees F.

Assemble

Toss the salad with half of the peanut sauce, top with the skewers and serve with the remaining peanut sauce for dipping.

What to Serve with This

We love this chicken salad on its own, sprinkled with crushed peanuts, chopped herbs (basil, cilantro, mint, chives, etc.), and sliced scallions. It’s super hearty and is sure to keep you full for hours! If you want to stretch the meal, maybe add a keto dinner roll.

Storage

This salad doesn’t last long once already assembled. If you want to prepare this for meal prep I suggest storing the peanut sauce and cooked chicken separately. The salad will last 4 days in the fridge. The chicken could be frozen (raw in marinade or cooked), so double those ingredients for an easy emergency meal prep!

Other Low Carb Salad Recipes

Recipe FAQ

Can I use other veggies? Sure, you can mix in other options like radishes, green bell pepper, savoy cabbage for starters.
Is this salad low carb? If using a low carb sweetener in the peanut sauce this recipe can be made low carb.

Easy Keto Chocolate Mousse Recipe – Creamy & Low Carb!

Low Carb Mini Cheesecake Bites For Fourth Of July

Easy 3-Ingredient Keto Custard Recipe

Queso Dip Recipe