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Shredded poached chicken and crunchy vegetables are smothered in an addictive creamy peanut dressing with chilli, lime and soy. Just 15 minutes to prepare and ideal for making ahead for lunches!

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 recipe. The 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.

Chicken Salad with Creamy Peanut Dressing Recipe

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 in an airtight container in the fridge and consumed within 24 hours.

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Chicken Salad with Creamy Peanut Dressing Recipe

Chicken Salad with Creamy Peanut Dressing

Author: Nicole
5 from 7 votes
“Obsessed with the dressing in this! Have made so many times I know it off by heart ❤️”
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A complete meal in a bowl, this Chicken Salad with Creamy Peanut Dressing recipe is ideal as an easy light main or a satisfying lunch. Shredded poached chicken, cabbage, carrot and cucumber are mixed in a delicious dressing featuring peanut butter, soy sauce and fresh lime juice. This 15-minute meal can also be prepared a day ahead to save you even more time.
Prep 15 minutes
Total 15 minutes
Servings: 1 servings

Ingredients

Salad
  • 75 g (2¾ oz) shredded poached chicken (see note 1)
  • 35 g (½ cup) shredded green cabbage
  • 35 g (½ cup) shredded red cabbage
  • 45 g (⅓ cup) shredded carrot
  • 80 g (2¾ oz) sliced cucumber
  • 70 g (2½ oz) edamame beans
  • 1 tsp crispy fried shallots (optional)
  • 1 tsp sesame seeds (optional)
Creamy Peanut Dressing
  • 1 tbsp natural peanut butter (I used smooth)
  • 1 tbsp tamari or all-purpose soy sauce (use tamari for gluten-free)
  • 1 tbsp sesame oil
  • 1 tbsp sweet chilli sauce (see note 2 for subs)
  • 1 tbsp fresh lime juice (see note 3 for subs)

Instructions

  • Assemble the salad ingredients – Arrange the chicken, cabbage, carrot, cucumber and edamame in a bowl.
  • Make the dressing – Combine the dressing ingredients in a small bow.
  • Dress the salad and serve – Drizzle the dressing over the salad. Top with the fried shallots and sesame seeds, if using, and serve.

Nutrition information

Nutrition Facts
Chicken Salad with Creamy Peanut Dressing
Amount per Serving
Calories
569
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
18
g
Cholesterol
 
52
mg
17
%
Sodium
 
1365
mg
59
%
Potassium
 
1089
mg
31
%
Carbohydrates
 
24
g
8
%
Fiber
 
11
g
46
%
Sugar
 
17
g
19
%
Protein
 
36
g
72
%
Calcium
 
146
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm (2½ inches). Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken! 
Note 2 – You can substitute the sweet chilli sauce for honey or maple syrup. If you would like a chilli hit, add 1 teaspoon of sriracha.
Note 3 – 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 in an airtight container in the fridge and consumed within 24 hours.

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Let us know how it was!
Course chicken, chicken salad, lunch, Salad, Side Dish
Cuisine Asian-inspired