Chicken Salad with Creamy Peanut Dressing

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Chicken Salad with Creamy Peanut Dressing Recipe

Chicken Salad with Creamy Peanut Dressing

I love to keep some finely shredded cabbage on hand, along with poached chicken, so that I can throw together quick lunches like this one. This creamy peanut dressing is made with pantry staples and is delicious. I’ve used green and red cabbage, carrot, cucumber and edamame beans for some crunch. You will find this salad keeps well too. Make it a day ahead and enjoy for work lunches or picnics.

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


Units Scale





  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.


Note 1 – You can substitute the sweet chilli 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 and salad ingredients 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate. 

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

  • Author: Nicole
  • Prep Time: 15 mins

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