This salad is a current summer favorite! It is quick to make and requires little cooking, so is the perfect weeknight meal. This salad is so refreshing, and is filled with colorful veggies, protein, and healthy fats!
This recipe is super simple, all you need to do is slice up the veggies, pan fry the chicken, and make the dressing! The peanut dressing is one of my favorites because you make it in the blender – it literally only takes a few minutes. I hope you enjoy this recipe!
Asian Chicken Salad with Peanut Dressing
Ingredients
For the pickled red onions
- 1/2 red onion
- 1/2 cup hot water
- 1/2 cup rice vinegar
- 1 tsp salt
- 1 tsp sugar or sweetener
For the chicken
- 1 chicken breast
- 2 tbsp soy sauce
- olive oil spray
For the peanut dressing
- 1/4 cup soy sauce
- 4 tbsp rice vinegar
- 1 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tsp sriracha (optional to add spice)
For the salad
- 4 cups mixed greens
- 1 bell pepper
- 4 tbsp roasted peanuts
- cilantro, lime wedges, or microgreens for topping (optional)
Instructions
Make the pickled red onions
- Thinly slice red onion into half moon shapes. In a bowl, add hot water, vinegar, salt and sugar and mix together. Add onions and set aside while you cook the rest of the dinner. You can also store these in the fridge for a few days!
Cook the chicken
- Slice the chicken breast in half lengthwise. Spray a frying pan with olive oil and set over medium heat. Once the pan is hot, add the chicken breast. Cook on the first side for about 5 minutes, until golden brown.
- Flip the chicken over, and let cook for another 5 minutes. Add the soy sauce flip chicken so that both sides are coated. Cover pan with a lid, and cook for 2 more minutes until soy sauce has caramelized chicken and chicken is fully cooked.
- Remove chicken from pan and let cool for a few minutes before dicing into pieces.
Make the peanut dressing
- Add all ingredients to a blender, and blend for about 30 minutes until smooth and creamy.
Make the salad
- Slice the bell pepper in half and remove the seeds and stem. Thinly slice the pepper into strips.
- Add mixed greens to two bowls, then divide the peppers and pickled onions on top of the salad. Add the diced chicken, and top with peanuts. Drizzle peanut dressing on top, and garnish with lime wedges, cilantro, or microgreens!
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