This peanut chicken salad is my Asian-inspired take on my Classic Chicken Salad. Shredded chicken, crunchy veggies, and edamame get tossed in a creamy peanut dressing that's rich, tangy, and a little spicy. It's high in protein, ready in 15 minutes, and just as good scooped into lettuce cups or onto crackers as it is on a sandwich.
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A Creamy Peanut Chicken Salad for Easy Lunches
Man, do I love throwing a bunch of ingredients into a bowl, mixing them together, and calling it lunch. It's exactly why you'll find so many chicken salad recipes here on the site. They're ready in minutes, keep well in the fridge, and are easy to switch up with different flavors. If you like a tangy one, my Dill Pickle Chicken Salad is a great one to try next.
This peanut chicken salad adds a little Asian-inspired flair to the lineup. The dressing is made with natural peanut butter, Greek yogurt, lime, and soy sauce, so it's creamy and full of flavor. Toss it with crunchy veggies, then top it with crushed peanuts and fresh cilantro for a lunch you can prep once and eat all week.
Why You’ll Love This Recipe
- Creamy, tangy peanut dressing with plenty of crunch from fresh veggies and peanuts
- Ready in 15 minutes when you start with leftover or rotisserie chicken
- High in protein from the chicken, edamame, and Greek yogurt
- Great for meal prep, since it holds up in the fridge for lunches all week
- Easy to serve your way: in lettuce cups, on a sandwich, or over greens
Erin's Expert Tips
From my kitchen to yours
- Finely shred the chicken and chop the veggies. Smaller pieces soak up more dressing and are easier to scoop into wraps or onto crackers. A food processor shreds the chicken in a few seconds, but two forks work too.
- Use a spoon to mix the dressing. It's thick, so a spoon works much better than a whisk once everything is in the bowl.
- Taste the dressing before adding it to the chicken. I like to add a squeeze more lime juice or a pinch of red pepper flakes here, depending on how bright or spicy I'm feeling.
- Chill it for 15 to 20 minutes if you have time. The flavors blend even more, and it tastes great nice and cold.
Ingredients for Peanut Chicken Salad
The full amounts are in the recipe card below. Here's what to know about the key ingredients.
- Cooked chicken breasts: Have the chicken cooked before you start. Leftover or rotisserie chicken saves time.
- Veggies: Carrots, red bell pepper, shelled edamame, and green onion add crunch and color.
- Cilantro: Fresh cilantro adds a lot of flavor. If you're not a fan, leave it out or swap in fresh parsley.
- Salted peanuts: Sprinkled on top for crunch. Crushed or whole both work.
- Natural peanut butter: The base of the creamy dressing. Natural peanut butter keeps it from tasting too sweet. Almond butter or sunflower seed butter work too. For a peanut-free version, use sunflower seed butter and top with sunflower seeds instead of peanuts.
- 5% plain Greek yogurt: Makes the dressing creamy and tangy.
- Honey: Just a bit of sweetness to balance out the savory and tangy flavors in the dressing.
- Soy sauce: Adds a savory note of umami to the dressing. Use tamari for a gluten-free option!
- Sesame oil: This gives the dressing a rich, nutty flavor.
- Lime juice: Freshly squeezed is best. It brightens up the whole salad.
- Garlic and seasonings: A clove of minced garlic plus ginger powder, salt, and red pepper flakes for warmth and a little heat.
How to Make Peanut Chicken Salad
- Step 1: Shred the Chicken. Add cooked chicken to a food processor and shred (or shred finely by hand). Once shredded, add to a large bowl.
- Step 2: Toss in the Veggies. Add in carrots, red pepper, edamame, cilantro, and green onion. Toss to combine.
- Step 3: Make the Dressing. Whisk together all the dressing ingredients in a large bowl. It will be thick, so use a spoon to fully mix.
- Step 4: Combine. Add the dressing to your chicken mixture and mix until chicken is evenly coated.
- Step 5: Add Toppings. Pour the chicken salad into a serving dish and top with extra cilantro, green onion, and crushed peanuts before eating.
- Step 6: Serve and Enjoy. Serve immediately or refrigerate until ready to enjoy. It can be served in lettuce wraps, as a dip, or piled onto crusty bread for a hearty sandwich.
Making It Ahead
I like to mix the chicken and veggies together and keep the dressing in a separate container, then stir everything together when I'm ready to eat. That keeps the veggies crisp and the salad from getting watery.
Ways to Serve Peanut Chicken Salad
Use it in place of the chicken in these Healthy Chicken Lettuce Wraps, pile it onto toasted bread for a sandwich, or spoon it over a bed of greens. It's also great with rice crackers for a quick snack.
Storing Leftovers
Store leftover peanut chicken salad in an airtight container in the fridge for 3 to 4 days. If the dressing thickens up after sitting, just stir it well before serving. For the best crunch, I like to keep the crushed peanuts in a separate container and sprinkle them on right before eating.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 3 medium chicken breasts cooked
- 1 cup carrot shredded
- 1 red bell pepper diced small
- ½ cup shelled edamame
- ¼ cup green onion chopped
- ¼ cup cilantro chopped
- salted peanuts chopped, for topping
- ⅔ cup natural peanut butter
- ½ cup 5% plain Greek yogurt
- ¼ cup honey
- ¼ cup soy sauce
- 2 teaspoon sesame oil
- 1 lime juiced
- 1 clove garlic minced
- ½ teaspoon dried ginger powder
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
Instructions
- Add cooked chicken (3 medium breasts) to a food processor and shred it, or shred it finely by hand. Once shredded, add to a large bowl.
- Add in carrots (1 cup), red bell pepper (1), edamame (½ cup), cilantro (¼ cup), and green onion (¼ cup). Toss to combine.
- Make the dressing by whisking together the peanut butter (⅔ cup), Greek yogurt (½ cup), honey (¼ cup), soy sauce (¼ cup), sesame oil (2 tsp), lime juice (from 1 lime), garlic (1 clove), ginger (½ tsp), salt (1 tsp), and red pepper flakes (½ tsp) in a large bowl. It will be thick. Use a spoon to fully mix.
- Add dressing to the chicken mixture and mix until the chicken is evenly coated.
- Pour into a serving dish, then top with extra cilantro, green onion, and crushed peanuts before eating.
Nutrition
Per serving. Nutrition is an estimate.
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Rate This Recipeif you liked this recipe, try these!
Each of these chicken salad recipes are easy, flavorful, and made with simple ingredients:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
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