(This Spicy Chicken Salad is an old recipe that has been archived on the site. I’m leaving the printer-friendly recipe here so people who were fans of the recipe can still find it.)



  • 4 cups chopped leftover chicken
  • 4 cup chopped romaine lettuce
  • 2 cucumbers, chopped
  • 1 cup sugar snap peas, sliced diagonally
  • 1 cup slivered red bell pepper
  • 1/2 cup chopped basil (see notes)
  • salt to taste


  • 1/4 cup peanut oil
  • 2 T rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 2 T soy sauce (Use gluten-free soy sauce if needed.)
  • 1 tsp. Golden Monkfruit Sweetener or sweetener of your choice
  • 1/2 tsp. Asian sesame oil
  • 1/2 tsp. ginger puree or minced ginger
  • 1/4 cup Adams 100% Natural Peanut Butter, or any natural peanut butter without added sugar
  • 1/2 tsp. Sriracha Sauce (or more)


  1. Combine the peanut oil, rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, sesame oil, ginger puree, and Sriracha Sauce (affiliate link) in food processor or mini-processor.
  2. Mix until well combined. Taste to see if you want to add more sweetness or hotness.
  3. Chop enough chicken to make 4 cups chopped cooked chicken.
  4. Then  combine chicken with part of the dressing and let chicken soak in the dressing while you chop other ingredients.
  5. Chop lettuce and cucumber and slice the sugar snap peas, red pepper and basil.
  6. Toss the vegetables and basil together with the chicken thatโ€™s been marinating in the dressing.
  7. Then add additional dressing to taste, depending on how wet you like your salads.
  8. Serve right away.
  9. If this makes more than you will eat at one time, I would prepare all the dressing but don’t toss the dressing with the chicken or chop other ingredients until right before you’re going to eat the salad.

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