Forktionary

Asian Crunchy Peanut Chicken Salad Recipe

Craveable crunch in every bite! This vibrant Asian-inspired chicken salad is bursting with flavor. Sweet, savory, and incredibly satisfying, it's perfect for a weeknight dinner or a crowd-pleasing party dish. The crispy peanut-crusted chicken, crunchy ramen noodles, and creamy peanut dressing create a symphony of textures and tastes you won't forget.

Prep Time 20 mins
Cook Time 45 mins
Calories 644.1 kcal
Protein 83g
Rating 4.3 (4 Reviews)
Asian Crunchy Peanut Chicken Salad 80

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Crunchy Peanut Chicken Salad

  • 1/4 cup orange juice
  • 3/4 cup creamy peanut butter
  • 1 tablespoon grated fresh ginger
  • 1.5 lbs boneless, skinless chicken breast halves
  • 1 cup roasted salted peanuts
  • 1 tablespoon 1 teaspoon sesame oil, 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 0 sesame seeds
  • 0 coleslaw mix
  • 0 Chinese pea pods
  • 1/2 cup chopped green onions
  • 0 apple
  • 3 ounces crumbled ramen noodles
  • 1 tablespoon water
  • 4 cups mixed greens
  • 1 cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped cilantro

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asian Crunchy Peanut Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Asian Crunchy Peanut Chicken Salad

  1. Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan.
  2. **Peanut Chicken Marinade:** In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup orange juice, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, and 1 teaspoon sesame oil until smooth.
  3. Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated.
  4. In a separate shallow dish, place 1 cup roasted peanuts.
  5. Press the marinated chicken into the peanuts, ensuring they adhere to the chicken.
  6. Place the peanut-crusted chicken in the prepared baking pan.
  7. Bake uncovered for 15 minutes.
  8. Flip the chicken and bake for an additional 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. **Salad Dressing:** In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 tablespoon water until smooth. Adjust seasoning to your preference.
  10. **Salad:** In a large bowl, combine 4 cups mixed greens, 1 cup shredded carrots, 1 cup chopped red bell pepper, 1/2 cup chopped cilantro, and 1/2 cup chopped green onions.
  11. **Fried Ramen:** Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 3 ounces of crumbled ramen noodles and cook, stirring frequently, until golden brown and crispy (about 3-5 minutes). Remove from heat and drain on paper towels.
  12. Once the chicken is cooked, let it rest for a few minutes before slicing into strips on the bias.
  13. Add the salad dressing to the salad and toss gently to combine.
  14. Divide the salad among serving plates.
  15. Top the salad with the sliced chicken and crispy ramen noodles.
  16. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

41g

Fat

35g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Main Dish Asian One Dish Meal