ASIAN CHICKEN SALAD

5 from 1 vote

Made with pre-cooked chicken, colorful veggies, and an irresistible peanut dressing, this Asian Chicken Salad is just as good (if not better) the next day!

Prep Time15

Total Time15

Course: Lunch, Main Course

Cuisine: American, Asian

Keyword: Asian chicken, Chicken breast recipes, Chicken Salad

Servings:

Author: Olivia Adriance

Ingredients

For the Salad:

5 cups cooked chicken, cut into bite-sized pieces (see Notes)
(1) 8-ounce bag of snap peas, roughly chopped
2 red bell peppers, chopped
2 scallions (white and green parts), sliced diagonally
½ cup fresh cilantro, chopped
1 tablespoon toasted white sesame seeds

For the Dressing:

⅓ cup avocado oil
¼ cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon toasted white sesame seeds

Instructions

Whisk together the dressing ingredients (avocado oil, peanut butter, rice vinegar, tamari, sesame oil, honey, garlic, ginger, and sesame seeds). Set aside.
To a large bowl, add the chopped chicken, snap peas, bell peppers, scallions, and cilantro.
Pour the dressing over the chicken and vegetables and top with sesame seeds.
Toss, serve, and ENJOY!

Notes

You can use rotisserie chicken or my method for the easiest, juiciest chicken breasts and chicken thighs.

Nutrition