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This Asian Chicken Salad with Chili Lime and Peanut Dressings is the ultimate salad. The combination of dressings along with the crunchy salad creates the most delicious summer dinner.
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Asian Chicken Salad

This Asian Chicken Salad with Chili Lime and Peanut Dressings is the ultimate salad. The combination of dressings along with the crunchy salad creates the most delicious summer dinner.
Course Main Course
Cuisine American
Keyword Asian chicken salad
Prep Time 45 minutes
Cook Time 15 minutes
Marinate Time 2 hours
Total Time 3 hours
Servings 4 servings
Author Meg's Everyday Indulgence

Ingredients

For the Pineapple Chicken Marinade:

  • 1 large lime, zested and juiced
  • 1 cup pineapple juice
  • 1/4 cup roughly chopped cilantro
  • 2 cloves garlic, minced
  • 2 large boneless skinless chicken breasts

For the Salad:

  • 1/2 head green cabbage, shredded
  • 1/2 head iceberg lettuce, shredded
  • 1 english cucumber, thinly sliced into half moons
  • 2 carrots, shredded
  • 1 red bell pepper, chopped into small pieces
  • 1/4 cup cilantro, roughly chopped
  • 1 green onion, thinly sliced
  • wonton strips

For the Chili Lime Dressing:

  • 1/2 cup sweet chili garlic sauce
  • 4 Tbsp. honey
  • 4 Tbsp. sesame oil
  • 3 Tbsp. rice wine vinegar
  • 4 Tbsp. lime juice

For the Peanut Dressing:

  • 3 Tbsp. water
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. green onion, thinly sliced
  • 2 Tbsp. peanut butter
  • 1 Tbsp. soy sauce
  • 1 tsp. fresh grated ginger
  • 1 tsp. sriracha
  • 1 tsp. sesame oil
  • 2 tsp. dry roasted peanuts

Instructions

  • For the chicken: Combine all marinade ingredients together in a ziplock bag and mix around to combine. Pound chicken to 1/2 inch thickness and marinate for 1-4 hours.
  • While the chicken is marinating, mix up the dressings. For the chili lime vinaigrette: combine all ingredients in a mason jar, seal tightly and shake until well combined. Refrigerate. For the peanut dressing: Combine first 8 ingredients in a blender and process until smooth. Add in peanut and blend for 10 seconds more. Place in bowl or jar and refrigerate until ready to use.
  • Preheat grill to medium heat and cook chicken until juices run clear. Meanwhile, put the salad together. In a large bowl, combine the cabbage, lettuce, cucumber, carrot, red pepper, cilantro and green onion. Mix to combine ingredients. Once chicken has been grilled, slice into bite size chunks and place on top of salad. Scatter with wonton strips and drizzle with a good amount of chili lime vinaigrette and a bit of the peanut dressing.