Dinner

Chinese Chicken Salad with Asian Peanut Dressing Recipe

Name: Chinese Chicken Salad with Asian Peanut Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 1/2 tbsp peanut butter; 2 tsp toasted sesame oil; 1 tbsp canola oil (or vegetable, grapeseed, or peanut oil); 2 tsp soy sauce; 2 tsp + Sriracha (adjust to taste); 1 tbsp honey; 1 tbsp + 2 tsp rice wine vinegar; 1 – 1 1/2 tbsp water (or lime juice); 1 garlic clove, minced; 1/2 tsp freshly grated ginger; 1 1/2 cups Chinese cabbage / Napa cabbage, shredded; 1 cup red cabbage, shredded; 1 1/2 cups carrots, julienned (pre-shredded carrots can be used); 1 1/2 cups shredded cooked chicken; 1 1/2 cups bean sprouts; 1 shallot or green onion or scallion, finely sliced on the diagonal; 1/4 cup peanuts, roughly chopped; 1/4 + cups crunchy fried noodles (such as Changs brand)

BySophie Carsel April 30, 2026April 30, 2026

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Introduction

This Chinese Chicken Salad is a vibrant combination of crunchy vegetables, tender chicken, and a rich Asian peanut dressing. It’s perfect for a refreshing meal that’s both satisfying and full of flavor.

A white bowl filled with a colorful salad featuring a mix of thin shredded layers: green leafy strips, purple cabbage, thin orange carrot sticks, and light-colored crunchy noodles. The salad is topped with a drizzle of creamy tan dressing and chopped peanuts in the center. A silver fork is placed inside the bowl, resting against the side. To the top right, a small white bowl contains more of the tan dressing with peanut pieces inside, with a silver spoon resting in it. The entire setting is on a white marbled surface with a white cloth partially under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tbsp peanut butter
2 tsp toasted sesame oil
1 tbsp canola oil (or vegetable, grapeseed, or peanut oil)
2 tsp soy sauce
2 tsp+ Sriracha
1 tbsp honey
1 tbsp + 2 tsp rice wine vinegar
1 – 1 1/2 tbsp water (or lime juice)
1 garlic clove, minced
1/2 tsp freshly grated ginger
1 1/2 cups Chinese cabbage / Napa cabbage, shredded
1 cup red cabbage, shredded
1 1/2 cups carrots, julienned (or pre-shredded)
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 shallot / green onion / scallion, finely sliced on the diagonal
1/4 cup peanuts, roughly chopped
1/4+ cups crunchy fried noodles (such as Changs)

Instructions

Step 1: Mix all the dressing ingredients in a jug or small bowl. Adjust consistency with water so it is thick and gloopy. Add extra Sriracha to taste for spiciness and saltiness, seasoning with salt if needed instead of more soy sauce.
Step 2: In a large bowl, combine the Chinese cabbage, red cabbage, carrots, shredded chicken, bean sprouts, and most of the shallots, peanuts, and fried noodles, reserving some for topping.
Step 3: Drizzle the salad with the prepared dressing and toss everything well to coat.
Step 4: Garnish the salad with the remaining peanuts, fried noodles, and shallots, then serve immediately for the best crunch and freshness.

Tips & Variations

Use lime juice instead of water in the dressing for a zingy twist.
Swap cooked chicken for tofu or shrimp for a different protein option.
For more color and texture, add sliced bell peppers or cucumbers.
Make the salad ahead but keep the dressing and crunchy toppings separate until serving to prevent sogginess.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss them together and add fresh crunchy toppings. Reheating is not recommended as the salad is best served fresh and cold.