Tangy + Crunchy Asian Chicken Salad
Do you have 30 minutes? Good! That means you have time to throw together this refreshing Tangy + Crunchy Asian Chicken Salad! It’s a rainbow of colors + textures bolstered by a silky peanut dressing—a flavor explosion, I guarantee.
I have compiled a scrumptious conglomeration of typical Southeastern Asian ingredients including sesame oil + cilantro + ginger (for flavor) and chopped peanuts + cabbage + carrots (for crunch). You could always add crispy wontons for extra toothsomeness.
I’ve also included a zinger: green papaya. Most Asian markets carry green, or under ripe, papayas either whole or shredded in a bag. Adding green papaya among this salad’s gorgeous vegetables + flavors provides just another dimension to this multifaceted dish. While you could certainly leave it out and still have an amazing salad, the papaya adds a fresh + sweet + sour surprise I think you’ll enjoy.
In my photos you’ll see my papaya started to ripen. No worries–i just had a little extra fruit flavor which was delicious.
Grab a rotisserie chicken on the way home from work or soccer or ballet lessons or ______ (insert any adulting task that keeps you busy) and presto! You have a perfect midweek meal that is sure to get rave reviews. Or top this Tangy + Crunchy Asian Chicken Salad with leftover chicken or pork—both are delicious options. Tofu is a gorgeous substitute, as well.
This recipe serves 4 real-people servings (which for us gluttons translates to 2 because The Man and I say phooey to the DRA “typical” serving sizes). If you have leftovers, this salad is still perky the next day. You can either hold off on dressing your Tangy + Crunchy Asian Chicken Salad till it is time for the redux or enjoy how the succulent peanut dressing marinates the cabbage overnight.
I am confident you will love this Tangy + Crunchy Asian Chicken Salad. Put some Asia in your mouth!
This Tangy + Crunchy Asian Chicken Salad pairs deliciously with a chilled Gewurztraminer or Champagne. Just sayin’.
If you make this Tangy + Crunchy Asian Chicken Salad I’d love to hear about it. Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together.
Tangy + Crunchy Asian Chicken Salad (for 4)
for the peanut dressing
- ½ cup smooth peanut butter
- ⅓ cup low sodium soy sauce (or fish sauce, if you prefer)
- ⅓ cup dark sesame oil
- ¼ cup rice vinegar
- 2-ish tablespoons sriracha
- 2 tablespoons light brown sugar
- a small knob of fresh ginger, peeled
- a clove of fresh garlic, peeled
- ¼ cup water to thin to desired consistency
for the salad
- 3–4 cups shredded rotisserie chicken, skin removed
- 1 bag of shredded cabbage, red cabbage or kale (about 3-4 cups)
- ½ cup + matchstick carrots (2-3 carrots)
- 1 green papaya (1–2 cups grated) (optional)
- 1 cup fresh cilantro, chopped
- ½ cup peanuts, chopped
- ½ cup green onions, sliced (2-3 onions)
- 3–4 red serrano peppers, sliced
- 2 limes, juiced
for the dressing: Pulse all ingredients in the blender. Adjust consistency with water.
for the salad: Toss the salad ingredients in a big bowl. While stirring the salad, drizzle the peanut dressing to coat thoroughly. Season with salt + lime juice. Serve chilled.