asian chicken salad recipe — Makes: *3 Servings*
Per Serving: *37g Protein | 390 Cal*

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If you’re looking for something light and refreshing, but that’ll still help you hit your daily protein goals, you need to try my Asian-inspired chicken salad recipe. It’s so fresh and flavorful, high in protein (which isn’t always the case for a salad), and super easy to make in advance or between meetings.

With lean rotisserie chicken, lots of crunchy, colorful veggies, sweet and juicy mandarin oranges, and an outrageously good peanut-ginger dressing, this salad is one you’ll crave all summer long.

Why You’ll Love This Asian Chicken Salad Recipe

Packed with protein: Each serving of this salad packs in 37g of protein to help keep you going all day long.
Easy to make: Whether you’re meal prepping, throwing together a quick lunch, or looking for a great last-minute dinner idea, this salad delivers in no time at all.
The perfect mix of flavors and textures: Because this salad is a blend of sweet, savory, crunchy, and creamy, it’s endlessly craveable.
Great for dietary restrictions: This salad is great for those with dietary restrictions because it’s naturally dairy-free and so simple to make gluten-free (just use tamari or coconut aminos instead of soy sauce).

Ingredients

For the Salad:

10 oz rotisserie chicken breasts, shredded
1 red bell pepper, diced
2 cups shredded cabbage slaw mix (or a mix of green cabbage, purple cabbage, and/or Napa cabbage)
3 green onions, sliced
¼ cup chopped cilantro
¼ cup dry roasted peanuts (for that salty crunch!)
½ cup canned mandarin oranges, drained

For the Dressing:

6 tablespoons PB2, mixed with water to creamy consistency
1 tablespoon soy sauce
1½ tablespoons honey
1 teaspoon toasted sesame oil
½ tablespoon fresh minced ginger

Instructions

Make the dressing: Whisk together the PB2 and water in a small bowl until it’s smooth and creamy. Add the soy sauce, honey, sesame oil, and ginger. Whisk well. If needed, add a splash of water to thin it. (You can also make this dressing in a food processor or blender if you'd prefer.)
Assemble the salad: Add the shredded chicken, bell pepper, crisp cabbage slaw, green onions, cilantro, mandarin oranges, and peanuts to a large bowl. Toss to combine.
Finish and serve: Whisk the peanut dressing again, then drizzle it over the top of the salad. Gently toss with tongs to coat the salad in dressing. Serve immediately at room temperature or chill before serving. Enjoy!

Nutrition Info (Per Serving - Makes 3 Servings)

Calories: 390
Protein: 37g
Carbs: 26g
Fat: 15g

Swaps & Substitutions

Rotisserie chicken: Instead of using ready-made rotisserie chicken, try pre-cooked or leftover chicken (grilled, roasted, or poached is great).
Make it low-carb: Leave out the mandarins and cut back on the honey to help lower the carb count.
Peanuts: If you need to make a nut-free version of this salad, use sunflower seeds or pumpkin seeds instead of peanuts in the salad and use sunflower seed butter for the dressing. If you’re specifically avoiding peanuts, not all nuts, try using almond butter and crunchy almonds.
Add more crunchy veggies: This salad recipe is great as written, but you can also bulk it up a bit more with shredded carrots, edamame, or cucumber.
Add herbs: Fresh herbs like cilantro, mint, or Thai basil will add even more flavor.
Add crunch factor: Top off the salad with wonton crisps or toasted sesame seeds.

Make It for Meal Prep

If you want to make this salad in advance, here’s what I’d recommend:

Prep all of the salad ingredients.
Make the salad dressing.
Store the dressing in an airtight container in the fridge.
Store the salad in separate containers in the fridge.
The salad will stay fresh for up to 3 days.
Dress and toss the salad right before you eat so that it doesn’t get soggy.

How to Serve Your Salad

This salad is a complete meal on its own and delicious when served as is, but if you’re looking for variations, consider serving this salad alongside steamed edamame or tucked into a low-carb tortilla for a delicious, high-protein meal. It’s versatile, healthy, and super delish.

FAQs

Absolutely! If you don’t have any PB2 on hand, use about 3 tablespoons of regular peanut butter in the salad dressing recipe. Make sure you thin it with warm water and know that using prepared peanut butter will change the nutritional makeup.
If you or the person you’re cooking for have dietary restrictions and you’d like to make this salad vegetarian or vegan, it’s super easy to do so! To make it vegetarian, use tofu, edamame, chickpeas, tempeh, or lentils instead of the rotisserie chicken. To make it vegan, swap the honey for maple syrup in the dressing.
You can use any store-bought coleslaw mix (they usually contain a mix of green and red cabbage, plus shredded carrot), but if you’d prefer, you can shred your own cabbage and carrot and use that instead.
If you don’t want to use canned mandarin oranges, try using fresh clementines or mandarin orange segments. Just peel the fruit and pull apart the segments before adding it to the salad. They’ll add the same flavor as the canned version.

This salad is so fresh, flavorful, and healthy, and it comes together in no time at all. It’s packed with a mix of protein and healthy fats and it’s something the whole family will love. You’ll be coming back to this recipe again and again.