This Spicy Peanut Chicken Salad mixes crunchy veggies, tender chicken, and a creamy peanut sauce for a quick meal. If you like bold flavors, try a similar lighter option in our spicy corn salad recipe.
why make this recipe
This salad is fast, healthy, and full of texture. It uses simple pantry ingredients and makes a good lunch or light dinner. It feeds a few people and works well for meal prep.
how to make Spicy Peanut Chicken Salad
Prepare the vegetables and noodles, mix the peanut sauce, and toss everything together. The sauce is creamy and spicy and coats the salad well.
Ingredients :
- 1 cup julienne red pepper
- 1 cup julienne yellow pepper
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1/2 cup finely chopped broccoli
- 1/2 cup chopped green onions
- 1 cup chopped or shredded cooked chicken breast
- 8 oz. cooked soba noodles or whole grain linguine
- 5 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons peanut butter
- 2 tablespoons sesame or canola oil
- 1 tablespoon vinegar
- 1 tablespoon fresh ginger
- 1/2 tablespoon honey
- 1 clove garlic
- 1 teaspoon sugar
- 1 minced small red Thai chili pepper, seeds and ribs removed
- 1/3 cup peanuts
Directions :
- Combine the first 7 ingredients in a large bowl.
- Puree all remaining ingredients except peanuts in a food processor until smooth and creamy.
- Add peanuts last and process until just finely chopped.
- Pour the sauce over the salad and toss well.
- Top individual servings with fresh basil and cilantro.
how to serve Spicy Peanut Chicken Salad
Serve the salad chilled or at room temperature. Place it over greens or eat it on its own. Add extra chopped peanuts and lime wedges for brightness.
how to store Spicy Peanut Chicken Salad
Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you plan to store it longer to keep veggies crisp.
tips to make Spicy Peanut Chicken Salad
Use cooked chicken breast from a roast or rotisserie for speed. Toast the peanuts for extra flavor. Adjust the chili to make it milder or hotter.
variation (if any)
Swap chicken for tofu or shrimp for a different protein. Use rice noodles or quinoa instead of soba. Add cucumber or snap peas for extra crunch.
FAQs
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce and gluten-free noodles.
Q: Can I make the sauce ahead?
A: Yes. Keep the sauce in the fridge for up to 3 days and stir before using.
Q: Is this salad good for meal prep?
A: Yes. Store sauce and salad separately for best texture and toss before serving.
Conclusion
For another recipe with Thai peanut flavors and chicken, see this Thai Peanut Chicken Salad recipe.