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closeup view of juicy chicken over an Asian-inspired salad with a side of peanut sauce

Asian Chicken Salad with Peanut Sauce

This Asian Chicken Salad with Peanut Sauce is loaded with crisp, fresh vegetables, juicy chicken and a sweet and spicy peanut sauce you will love!
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Servings 4 servings
Calories 343 kcal

Equipment

Ingredients
  

Chicken Marinade Ingredients

  • 1/2 cup full fat canned coconut milk
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon EACH lime zest and lime juice
  • 1 tablespoon EACH soy sauce and toasted sesame seed oil
  • 2 teaspoons EACH sweet chili sauce and minced ginger
  • 1 pound boneless skinless chicken breast or chicken thighs cut into 1 inch pieces

Peanut Sauce

  • 2 tbsp creamy peanut butter
  • 2 tbsp sugar-free maple syrup
  • 2 tbsp EACH soy sauce and water
  • 1 tbsp EACH rice vinegar and toasted sesame oil
  • 2 tsp EACH lime juice sweet chili sauce, minced garlic, minced ginger

Asian Salad Ingredients

  • 3 cups shredded cabbage I mixed purple and green
  • 1/2 cup red bell pepper chopped
  • 1/2 cup shredded carrot
  • 1/4 cup green onion
  • 1/3 cup chopped roasted peanuts
  • 1/2 cup shelled edamame

Instructions
 

Chicken Marinade Directions:

  • Combine the canned coconut milk (stir first), zest, lime juice, soy sauce, sesame oil, chili garlic sauce, and ginger.
  • When the marinade is fully combined, add the cubed chicken and toss to coat. Marinate at least 1 hour or up to 24 hours.
  • While the chicken is marinating, combine the peanut sauce ingredients and set aside.

Air Fryer Instructions

  • When ready to cook, thread the chicken on 6-inch metal skewers and discard the marinade.
  • Preheat the air fryer to 375 degrees F for 3 minutes.
  • Cook the skewers 5 minutes, flip and brush with the peanut sauce. Cook an additional 2-3 minutes until the chicken reaches an internal temperature of 165 degrees F.

Grill Directions:

  • When ready to cook, thread the chicken on 6-inch metal skewers and discard the marinade.
  • Preheat the grill to 375 degrees F.
  • Place the skewers on the hot grill grates and cook 4 minutes, flip and brush with the peanut sauce. Cook an additional 2-3 minutes until the chicken reaches an internal temperature of 165 degrees F.

Salad Directions:

  • Combine the peanut dressing ingredients in a jar and secure with a lid. Shake the mixture until completely combined.
  • Combine the shredded cabbage, purple cabbage, red pepper, carrot, and green onion, and toss.
  • Pour the dressing over the salad and toss to coat.
  • Fold in the peanuts and edamame and serve immediately.

Notes

  • Make sure to use a peanut butter without added sugars to avoid a higher carb count.
  • In my experience, the grilled skewers cooked a little faster than the air fryer option. The cooking time will vary depending on how you cut the chicken pieces.
  • Shoot for 1-inch cubes so they do not cook too quickly, resulting in dry chicken.
If using a low-carb sweetener, this dish has 10.2 net carbs.

Nutrition

Serving: 0.25 of recipeCalories: 343kcalCarbohydrates: 14.7gProtein: 34gFat: 17gCholesterol: 83mgSodium: 390mgFiber: 4.5gSugar: 7g
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