Asian peanut chicken salad

Total Time
42 min
20 min
10 min
The peanut sauce for this delicious, colorful salad is equally yummy served with grilled chicken or shrimp or as a dip for fresh veggies. You'll be making it over and over again. It takes just minutes to come together thanks to using the blender and is made with peanut butter, hoisin sauce, rice vinegar, soy sauce, hot sauce, scallions, ginger, and salt. This recipe calls for a salad of Napa cabbage, carrots, cucumbers, and cilantro, but you can definitely use any type of crunchy veg you have on hand, or use shredded turkey instead of the chicken. Experiment with this extremely versatile recipe as much as you'd like.


Shelled edamame

1 cup(s), frozen

Salted creamy peanut butter

¼ cup(s)

Hoisin sauce

3 Tbsp

Unseasoned rice vinegar

3 Tbsp


2 Tbsp

Low sodium soy sauce

Tbsp, (2 teaspoons)

Hot sauce

¾ tsp


1 large, sliced

Fresh ginger

1 tsp, peeled chopped fresh

Table salt

¾ tsp

Shredded uncooked napa cabbage

6 cup(s), thinly sliced and loosely packed

Cooked boneless skinless chicken breast

2 cup(s), chopped, shredded


2 large, shredded

English cucumber

1 medium, halved lengthwise and thinly sliced


1 cup(s), lightly packed whole leaves


  1. Bring small saucepan of water to boil over medium-high heat. Add edamame and cook 5 minutes. Drain, rinse under cold water, and pat dry. Transfer to large bowl.
  2. Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
  3. Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add peanut butter mixture and toss to combine. Serve immediately.
  4. Per serving: 1 1/2 cups