One thing about me is I will slather a savory peanut sauce on just about anything, and this peanut crunch chicken salad is one of my favorites to do so. It’s got crunch and texture from the cabbage, peanuts, and chili crunch, and is such a flavor bomb. It’s fresh, zingy, savory, and just the most epic lunch or dinner as is or added into some lettuce wraps or even served with some rice. You are going to love this one!
This peanut crunch chicken salad is an absolute explosion of flavors and textures. It starts with the most epic savory peanut dressing with peanut butter, soy sauce, coconut aminos, hoisin sauce, lime juice, sriracha, and a little ginger. Then you’ve got crunch from the cabbage and peanuts, freshness from the shredded carrots and cucumber, and a lil kick from my fav chili crisp Lao Gan Ma that will just makes your taste buds sing. It comes together in 10 minutes making it the perfect work from home lunch or meal prep. I like to eat it as is or in lettuce wraps but it’s great with white rice too. You guys are absolutely going to love this one!
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Peanut Crunch Chicken Salad
- Total Time: 10
- Yield: 2 1x
Description
A crunchy, creamy, peanut chicken salad that makes the perfect meal prep or 10 minute lunch!
Ingredients
For the Peanut Crunch Chicken Salad:
- 1½ cups shredded rotisserie chicken
- 2 cubs shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 persian cucumber, sliced
- ¼ cup peanut butter
- 2–4 tbsps hot water
- 1 tbsp soy sauce
- 2 tsps coconut aminos
- Juice from 1 lime
- 2 tsps hoisin sauce
- 1 tbsp sriracha
- 1 tsp grated ginger
- Toppings:
- Chili oil (I like Lao Gan Ma)
- Chopped peanuts
- Cilantro
- Fried shallots
- Lettuce cups or white rice for serving (optional)
Instructions
For the Peanut Crunch Chicken Salad:
- Start by making your peanut sauce. Add peanut butter, soy sauce, coconut aminos, lime juice, hoisin sauce, sriracha, and grated ginger to a jar with an air tight lid. Add 2 tbsps of hot water and shake until smooth, adding 1-2 more tbsps of hot water as needed until the consistency is creamy but not too runny.
- To a bowl, add the shredded chicken, cabbage, carrots, and cucumber and pour over the peanut sauce a little at a time, tossing as you go until the chicken salad is well coated in the peanut sauce.
- Top with chili oil, chopped peanuts, fried shallots, and cilantro. Serve as is, in lettuce cups, or with white rice and enjoy!
- Prep Time: 10
- Category: Lunch
- Method: No Cook
- Cuisine: Asian