Asian Chicken Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise

4 slices peeled fresh ginger

3 tablespoons fresh lime juice

3 tablespoons peanut oil

2 tablespoons packed light brown sugar

2 tablespoons fish sauce

1/2 teaspoon Sriracha

1/2 head napa cabbage, thinly sliced

2 carrots, grated

4 ounces snow peas, trimmed and thinly sliced on the diagonal

1/2 cup fresh mint leaves, torn

1/3 cup chopped salted peanuts


  1. Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
  2. Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
  3. Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
  4. Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

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