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Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper

I love every ingredient in this Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper, but it’s the spicy peanut butter dressing that really makes this good! And this tasty salad is low-carb, low-glycemic, gluten-free, and dairy-free. Use the Salad Recipes to find more recipes like this one.

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Spicy Chicken Salad with Sugar Snap Peas, Cucumber, Red Bell Pepper, and Basil found on KalynsKitchen.com.

When I taught school I had a Friday-night routine of stopping at Costco, where I’d pick up rotisserie chicken for dinner. Even now that I’m working at home, I still love those rotisserie chickens, and since I’ve indulged in this rotisserie chicken fondness so many times, I’ve tried many variations of things to make from the leftover chicken. This Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper is one of my favorites, partly because I love the spicy peanut butter dressing!

This salad is so good, whenever I make it I wish I had more leftover chicken so I could make it again right away.  I love this with regular fresh basil, but if you have Thai Basil on hand, that’s even better.  I guess it’s time to pick up another chicken from Costco!


Spicy Chicken Salad with Sugar Snap Peas, Cucumber, Red Bell Pepper, and Basil found on KalynsKitchen.com.

The spicy dressing with peanut butter is what makes this salad so good.  Combine the peanut oil, rice vinegar, soy sauce, sweetener of your choice, sesame oil, ginger puree, and Sriracha (or you can use Thai curry paste for a slightly different flavor.) You’ll need about 1 cup of chopped leftover chicken for each salad. Combine the chicken with 1-2 T of the dressing and let it hang out while you chop the veggies. For each salad you’ll need some chopped cucumber, sliced fresh basil, slivers of red bell pepper, and sliced sugar snap peas.

Spicy Chicken Salad with Sugar Snap Peas, Cucumber, Red Bell Pepper, and Basil found on KalynsKitchen.com.

Use 1 cup of chopped Romaine lettuce for each salad. When everything is ready, combine the chicken that’s been marinating in the dressing with the other ingredients and toss. Then add as much additional dressing as you’d like, depending on how wet you prefer your salads.  Enjoy!

Spicy Chicken Salad with Sugar Snap Peas, Cucumber, Red Bell Pepper, and Basil found on KalynsKitchen.com.

More Tasty Salads with Leftover Chicken:

Beat-the-Heat Salads to Make with Leftover Chicken ~ Kalyn’s Kitchen
Quinoa with Leftover Chicken, Roasted Broccoli, and Balsamic Vinaigrette ~ Amateur Gourmet
Leftover Chicken Chopped Salad with Cafe Rio Style Cream Tomatillo Dressing ~ Kalyn’s Kitchen

Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper

Spicy Chicken Salad combines delicious ingredients with a  spicy peanut butter dressing that really makes this good!

Ingredients:

Salad Ingredients

  • 1 cup leftover chicken, shredded or chopped into bite-size pieces
  • 1 cup chopped romaine lettuce
  • 1 cucumber, chopped
  • 1/2 cup sugar snap peas, each sliced diagonally into 3-4 pieces
  • 1/4 cup slivered red bell pepper
  • 1/4 cup chopped basil (or you could also use cilantro, mint, or Thai basil)
  • 1 T chopped peanuts (optional; I originally used the peanuts but when I updated the recipe I omitted and just had a little more dressing!)
  • salt to taste

Dressing Ingredients

  • 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. sweetener of your choice
  • 1/2 tsp. Asian sesame oil
  • 1/2 tsp. ground ginger or ginger puree (can also use finely grated fresh ginger)
  • 1/4 cup peanut butter (use natural peanut butter without added sugar)
  • 1/2 tsp. Sriracha Rooster Sauce or Thai red curry paste (or use your favorite hot sauce)

Directions:

  1. Combine peanut oil, rice vinegar, soy sauce, sweetener of your choice, sesame oil, ginger puree, and Sriracha Rooster Sauce or Thai Red Curry Paste 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 as much chicken as you need for the number of salads you’re making.
  4. Then  combine 1 cup chicken with 1-2 tablespoon 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 that’s been marinating in the dressing.
  7. Then add additional dressing to taste, depending on how wet you like your salads.
  8. Serve topped with chopped peanuts and additional basil if desired.

Notes:

This dressing is also great tossed with cooked whole wheat spaghetti and all the salad ingredients except the lettuce for a slightly different combination. This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener, this Spicy Chicken Salad with Sugar Snap Peas, Cucumber, Red Bell Pepper, and Basil is perfect for low-carb and low-glycemic diets, including any phase of the South Beach Diet.

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Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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24 comments on “Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper”

  1. This makes enough dressing for 3-4 salads. And I thought I made that clear, so I will edit and make sure it is. The dressing will keep well in the fridge at least a week.

  2. Thanks, Kalyn. Sorry I didn't think to ask this with my first question, but is the dressing amount for 1 salad or more?

  3. Hi KatesMom. Thank You for catching that. I did increase the peanut butter from 2 T to 1/4 cup when I updated the recipe and then apparently forgot to update the printer friendly version (duh.) You can start with the 2 T if you want and see if you want to increase it, but I liked it with more peanut butter. Hope you enjoy!

  4. Hi, Kalyn. This looks delicious. But I need a little clarification. Your recipe calls for "1/4 peanut butter." I assume this means 1/4 cup, but then the printer friendly recipe lists "2 T peanut butter." Could you please clear this up? Thanks.

  5. Kim, glad you like it!

    Lydia, me too. I love it when I can come up with a great combo from things I always have around.

  6. That peanut dressing looks just perfect; I love everything in it, and all of those ingredients are always in my pantry.

  7. Hot summer days call out for light delicious salads….. This looks so delicious and unique.

  8. JD, thanks for taking the time to let me know you enjoyed it!

  9. I made this over the weekend and it is excellent! JD 🙂

  10. Colleen, sorry to set off some serious Costco envy! Living in Europe for a while sounds very fun to me, but yes, I might miss Costco a lot.

  11. I found your blog recently via Epicurious – the recipes look great. 🙂 But reading your site really keeps making me wish I were back home in the States again as you make me miss Costco! It’s not the sort of place you find here in Eastern Europe.

  12. Barbara, thank you so much. I heard about it from a few other people and I’ve reported them to WordPress as well as leaving comments asking them to remove my stuff.

  13. Kslyn–there is a blogger copying your entire blog posts, photos and all, claiming they are hers (or his–the name is Chris.) I cannot find your email to send you a link to the offending blog, but I really want you to know about it.

    Please email me at helgarde@gmail.com

  14. What a fabulous idea. I will have to remember this next time I am coming home from work and stuck for a quick dinner idea.

  15. Having leftover rotisserie chicken in the fridge is always good. The dressing sounds tasty. I will have to see if I can find some Thai basil to try.

  16. I love seeing the many ideas foodies come up with for the famous Costco roast chicken- this one looks delicious. Just what I need- another excuse to go to Costco!

  17. I’ve been trying to get some of the garden produce under control today, making tomato sauce and using some of my huge abundance of green peppers. I’m so glad people think this salad looks good, I truly loved it!

  18. I really love your blog, I just came across it today for the first time. Thanks for all of your clever tips & tasty recipes!

  19. I love your site. I found you through google (south beach diet). I’ve added you to my google reader!!!!

  20. I always come away from Costco with too much stuff!!!Their rotisserie chicken is excellent in a pinch when you don’t feel like cooking or it is too hot.

  21. Kalyn, that looks wonderful! I was just thinking today about things to do with leftover roast chickent. I am definitely adding this to my list! It has all the flavors I love.

  22. The spicy dressing for this sounds delicious, especially with the Thai basil in the salad. My Thai basil is abundant in the herb garden right now, so this will be a good recipe to try. (and you are sooooo right about the Costco chickens!)

  23. I think my favorite dish to see on your site is a salad…you do some amazing things here and I have quite a list of salads I want to try…I think this one is going to be topping that list…very yum!

  24. That does sound delicious! We have little store fronts that do rotisserie chicken on Saturday’s… I may have to pick one up next week!

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