Chicken Salad with Creamy Peanut Dressing Recipe

I love to keep some poached chicken and finely shredded cabbage on hand so that I can throw together quick lunches like this Chicken Salad with Creamy Peanut Dressing. The creamy peanut dressing is made with simple pantry staples and it’s delicious. I’ve used green and red cabbage, carrot, cucumber and edamame beans for some crunch, but you can add any veggies that sound good to you. This is a great salad to prepare ahead of time; you can poach the chicken, slice the veggies and make the dressing, and when it’s time to eat all you have to do is combine everything. Prepare it a day ahead and enjoy for work lunches or picnics.

Can you make Chicken Salad with Creamy Peanut Dressing ahead of time?

Yes, prepare the chicken and salad ingredients 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate.

Is Chicken Salad with Creamy Peanut Dressing suitable for leftovers?

Once combined with the dressing, this salad is best served and eaten immediately as it starts to soften. Leftovers can, however, be stored and consumed within 24 hours.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Salad with Creamy Peanut Dressing Recipe

Chicken Salad with Creamy Peanut Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Total Time: 15 mins
  • Yield: 1 1x

Ingredients

Scale

Salad

  • ½ cup (65 g) poached chicken
  • ½ cup (35 g) green cabbage
  • ½ cup (35 g) red cabbage
  • ½ cup (55 g) shredded carrot
  • ½ cup (60 g) cucumber, sliced
  • ½ cup (62 gedamame beans

Dressing

  • 1 tbsp natural peanut butter (I used smooth)
  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sweet chilli sauce (see note 1 for subs)
  • 1 tbsp lime juice (see note 2 for subs)
  • 1 tsp fried shallots (optional)
  • 1 tsp sesame seeds (optional)

Instructions

  1. Arrange chicken, cabbage, carrot, cucumber and edamame in a bowl.
  2. Combine dressing ingredients and drizzle over salad. Top with fried shallots and sesame seeds, if using.

Notes

Note 1 – You can substitute the sweet chilli sauce for honey or maple syrup. If you would like a chilli hit, add 1 tsp sriracha.

 

Note 2 – Use rice wine vinegar, white vinegar or apple cider vinegar as a lime juice substitute.

MAKE AHEAD

Prepare the chicken, salad ingredients and dressing 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate. 

LEFTOVERS

Once combined with the dressing, this salad is best served and eaten immediately as it will start to soften. Leftovers can, however, be stored and consumed within 24 hours.

  • Author: Nicole
  • Prep Time: 15 mins
  • Category: salad, chicken, chicken salad
  • Method: pan, assemble
  • Cuisine: Asian