Tuesday, April 14, 2015

Asian Chicken Salad with Peanut Dressing

I made an Asian Chicken Salad the other day when the girls came over.  Asian Salad with Peanut dressing is one of my favorite salads. 

 I have been growing some salad veggies along with my flowers in little pots on my back patio/deck, and they have been making me mull over ideas for salads.  I went to the farmers market on Saturday and got the rest of the veggies I needed.

I washed and dried my vegetables, then prepared the dressing.

Then I was ready to chop and layer the salad.

Chopped Cabbage

Chopped greens

Chopped red onion and sweet red pepper

Snow peas

Chopped chicken breast (pre-cooked)

Sauteed mushrooms

Mandarin organges

Chopped Cilantro

Chopped peanuts

Add Peanut Dressing

Toss together with dressing until all is covered. Serve and Enjoy.

Asian Chicken Salad with Peanut Dressing
3 cups chopped or shredded cabbage
3 cups chopped salad greens of choice
1/3 - 1/2  red pepper sliced thin (Julienned)
1/8 of a medium sized red onion sliced thin (Julienned)
1 handful of snow peas
2 chicken breasts, poached and sliced (I poached my in shallow liquid and added teriyaki).
5-6 mushrooms, lightly sautéed (I sautéed mine in peanut oil with a few drops of sesame oil added).
1 or 2 fresh Mandarin oranges divided into segments, or a lightly sliced orange with rind removed. Or 1 small can of Mandarin orange segments, drained.
2-3 sprigs fresh Cilantro chopped
1/3 cup chopped roasted peanuts
Peanut Dressing (see below)


  1. Prepare ingredients by rinsing, drying and chopping vegetables. Poaching chicken breasts, and sautéing mushrooms
  2. Layer Salad in order of listing
  3. Drizzle with  dressing
  4. Toss and Serve
Peanut Dressing
2 cloves fresh garlic
1 Tablespoon chopped fresh onion
2 Tablespoons soy sauce
3 Tablespoons sesame oil
2 Tablespoons vinegar (rice vinegar, cider vinegar or wine vinegar are all good)
2 Tablespoons fresh lime juice
1 teaspoon lime zest
3 Tablespoons coconut sugar, sucanat, honey or sweetener of choice
1/4 cup peanut butter
1/4 cup water

  1. Place all ingredients into a blender.
  2. Blend approximately one minute or until all is smooth.
  3. Drizzle over salad.  
  4. Enjoy!



  1. Oh my Pam.... this looks really yummy!

    Now for the peanut sauce (since MJ is allergic) can I do cashews instead?

    I hope you are doing well. All is good here. Busy as ever, but enjoying the joys of my days.

    Hugs, Amy

  2. Amy, I think Cashews would be delicious… yes, give it a try. I imagine roasted cashews would taste best, so if yours are raw, roast them a little in the oven, just lightly. Also, I think a ginger and or sesame vinaigrette would be good on this also.

  3. Oh My! I am trying this for sure. It has everything I love.
    Hey thanks for your comments. Small world. Yes I was with my cousin and I still have family in Colorado Springs. I love Colorado.
    Sounds like you are keeping busy with a move and kids scattered. So good to hear from you and am looking forward to staying in touch better!

  4. Ooohhh....it all looks so pretty and sounds so yummy!! But, I have two peanut-allergic children...it's deadly stuff around here...so, unfortunately, I have to pass. I loved peanut butter...back in the day. But, it's no longer welcome in our home. I can live vicariously through you though...right? :) Hugs to you! Camille

  5. Greetings To You Pam!
    Cleaned house all day long, it looks so good after hours of cleaning!
    But I will say after reading this blog post I am so hungry for a healthy salad! I need to change my diet and stay away from so much sugar! Missing you!
    Hugs, Roxy

  6. Hi Mom!
    Well, I feel so guilty that I was such a lucky girl and was with you when you served this wonderful salad!! It WAS SO DELICIOUS! I will forever remember this salad and always crave it like right now!!

    Love you!

  7. This looks amazing! Will need to try for sure!