Asian Chicken Salad with Peanut Sauce Recipe

Introduction

This Asian Chicken Salad with Peanut Sauce is a vibrant, flavorful dish perfect for a light lunch or dinner. Featuring tender marinated chicken, crisp vegetables, and a creamy peanut dressing, it balances savory and tangy notes beautifully. It’s easy to prepare and can be cooked on the grill or in an air fryer.

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 the sauce)
• 2 tablespoons sugar-free maple syrup
• 2 tablespoons soy sauce (for the sauce)
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil (for the sauce)
• 2 teaspoons lime juice (for the sauce)
• 2 teaspoons sweet chili sauce (for the sauce)
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger (for the 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, chopped
• 1/3 cup chopped roasted peanuts
• 1/2 cup shelled edamame

Instructions

1. Step 1: Combine the canned coconut milk (stirred first), lime zest, lime juice, soy sauce, toasted sesame oil, sweet chili sauce, and minced ginger in a bowl to create the marinade.
2. Step 2: Add the cubed chicken to the marinade and toss to coat evenly. Let it marinate for at least 1 hour or up to 24 hours in the refrigerator.
3. Step 3: While the chicken marinates, mix together 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—and set aside.
4. Step 4: For cooking in the air fryer, thread the marinated chicken pieces onto 6-inch metal skewers, discarding the leftover marinade.
5. Step 5: Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the skewers in the air fryer and cook for 5 minutes.
6. Step 6: Flip the skewers, brush with the prepared peanut sauce, and cook for an additional 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C).
7. Step 7: To grill, follow the same threading and discard the marinade. Preheat your grill to 375°F (190°C).
8. Step 8: Place chicken skewers on the grill and cook for 4 minutes. Flip, brush with peanut sauce, and grill for another 2-3 minutes until cooked through.
9. Step 9: To assemble the salad, combine shredded cabbage, red bell pepper, shredded carrot, and green onion in a large bowl and toss well.
10. Step 10: Pour the prepared peanut sauce over the salad and toss to evenly coat the vegetables.
11. Step 11: Gently fold in the chopped roasted peanuts and shelled edamame.
12. Step 12: Serve the salad immediately topped with the warm grilled or air-fried chicken skewers.

Tips & Variations

• Substitute chicken with tofu or shrimp for a different protein option.
• Use mixed greens or napa cabbage for a milder base instead of shredded cabbage.
• Toast the peanuts lightly for extra crunch and nuttier flavor.
• If you don’t have an air fryer or grill, cook the chicken pieces in a hot skillet, brushing with peanut sauce near the end.
• Add fresh herbs like cilantro or mint for a refreshing twist.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator. The salad will keep well for up to 2 days, but the peanuts and edamame are best added fresh to maintain texture. Reheat the chicken gently in the microwave or skillet before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the chicken marinade and peanut sauce ahead of time and refrigerate. The salad ingredients are best assembled just before serving to keep everything fresh and crisp.

Is this recipe gluten-free?

This recipe can be gluten-free if you use tamari or a gluten-free soy sauce in place of regular soy sauce. Double-check all sauces and chili sauce labels to be sure.

Asian Chicken Salad with Peanut Sauce Recipe

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★★★★★

4.7 from 77 reviews

A vibrant and flavorful Asian Chicken Salad featuring marinated chicken cooked on skewers with a rich peanut sauce, served atop a crunchy cabbage slaw with peanuts and edamame for added texture and freshness. This recipe offers both air fryer and grill cooking methods for tender, juicy chicken infused with tangy and sweet peanut flavors.

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

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1/2 cup full fat canned coconut milk (stir 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

Peanut Sauce

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

Salad

• 3 cups shredded cabbage (mix of purple and green cabbage)
• 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 the stirred canned coconut milk, lime zest, lime juice, soy sauce, toasted sesame seed oil, sweet chili sauce, and minced ginger until fully mixed.
2. Marinate the Chicken: Add the cubed chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 24 hours for greater flavor infusion.
3. Make the Peanut Sauce: While the chicken marinates, mix 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 separate bowl. Set aside.
4. Cook Chicken Using Air Fryer (Optional): Thread the marinated chicken onto 6-inch metal skewers and discard the marinade. Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the 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 until the internal temperature reaches 165°F (74°C).
5. Cook Chicken on Grill (Optional): Preheat grill to 375°F (190°C). Thread the chicken onto 6-inch metal skewers, discard marinade. Place skewers on grill grates and cook for 4 minutes. Flip, brush with peanut sauce, and cook another 2-3 minutes until chicken is fully cooked with an internal temperature of 165°F (74°C).
6. Prepare the Salad Dressing: In a jar with a lid, combine the peanut sauce ingredients and shake vigorously until smooth and fully emulsified.
7. Assemble the Salad: In a large bowl, toss together shredded cabbage (both purple and green), chopped red bell pepper, shredded carrot, and sliced green onion.
8. Add Dressing and Mix: Pour the prepared peanut dressing over the salad vegetables and toss thoroughly to coat every piece.
9. Finish and Serve: Gently fold in the chopped roasted peanuts and shelled edamame. Serve the salad immediately, topped with the cooked peanut sauce-glazed chicken skewers.

Notes

• Marinate chicken for at least 1 hour to maximize flavor, but do not exceed 24 hours to avoid a mushy texture.
• Metal skewers are recommended for even heat conduction; if using wooden skewers, soak them in water for 30 minutes before grilling or air frying.
• Both air frying and grilling methods yield great results; cooking times may vary slightly depending on equipment and chicken piece size.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• The peanut sauce can be made ahead of time and refrigerated for up to 3 days.
• Add extra chili sauce or fresh chili for a spicier salad.

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