Crunchy Asian Chicken Salad

This Crunchy Asian Chicken Salad has great color, texture and flavor!

Crunchy Asian Chicken Salad

I had two different events last week that I had to take a salad too.  I had planned to do two different salads but after I made today’s recipe for the first event and enjoyed it so much I decided I needed to make it for the second event too.  It was just too yummy.

It was a big hit at both events and there are several people waiting on the recipe so I figured I better get it posted!

Chicken Salad

The salad has some nice crunch from the peanuts and carrots which I like and the dressing is nice and fresh with great flavor thanks to the lime juice, red pepper and cayenne pepper.  Not hot at all, just enough to give it some good flavor.

The salad uses a combination of spinach and cabbage.  I used the napa cabbage which I like better than the traditional cabbage.  It’s a bit softer and prettier in a salad.

Chicken Salad

The combination of all the great flavors – lime, cilantro, red pepper, cayenne, peanuts etc. makes for a wonderful combination.

And one of your New Year’s resolutions is to eat a bit healthier this is a perfect choice for you.  Enjoy!

Chicken Salad

Crunchy Asian Chicken Salad
Recipe type: Salad
  • 1 lb. chicken breasts, skinless and boneless
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 1 Tbsp cilantro, chopped fine
  • 1 tsp salt and pepper
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp cayenne pepper
  • ½ C olive oil
  • ¼ C fresh lime juice
  • 1 Tbsp grated lime peel
  • 3 Tbsp white wine vinegar
  • ¼ tsp chili powder
  • 2 Tbsp sugar
  • 1 tsp salt and pepper
  • Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)
  • 1 C shredded carrots
  • 1 bunch cilantro, chopped
  • 1 C chopped peanuts
  1. Cut chicken breasts into thin strips
  2. In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro,cayenne, red pepper flakes, salt and pepper
  3. Add chicken and marinate for 30 minutes
  4. Heat pan and saute chicken until cooked through
  5. Set aside to cool
  6. In a bowl mix together the ½ C olive oil, ¼ C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper
  7. In a large bowl, add together cabbage, spinach, carrots, cilantro, chicken and peanuts
  8. Add in dressing mixture and toss


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Diana Specht Saavedra says

    Sounds yummy, Leigh Anne. Just gotta plod through the snow to go get the Napa cabbage…maybe tomorrow! 😉

  2. kristenm says

    Oh that looks good. I am putting the ingredients on my next shopping list. I have been focusing on increasing my vegie/fruit intake this month. This is perfect!

  3. Cat says

    I was going to give this a try but then I saw the dreaded ingredient, “cilantro”. I am not sure why this tastes like soap to me when so many others love it. Have you substituted anything else for this with success? How about peanuts – we have a peanut allergy – can you suggest a nut? Could you even leave it out? I think the crunch is so nice with nuts/peanuts.

  4. says

    This IS absolutely delicious. I did add about 1/4 t. of soy sauce to the dressing, and laid down a bed of crispy rice noodles on the plate before plating the salad. Needless to say, my family loved it.


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