Spicy Chicken Salad with Peanut Butter Dressing
I love this Spicy Chicken Salad with Peanut Butter Dressing, and the sugar snap peas, cucumbers, and red bell pepper add crunch to the salad!
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 Peanut Butter Dressing is one of my favorites, and I love both the spicy peanut butter dressing and the crunch from the sugar snap peas, cucumbers, and red bell peppers! And the addition of fresh basil is always a plus, but you can skip that if you don’t have any on hand.
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!
How to Make Spicy Chicken Salad with Peanut Butter Dressing:
(Scroll down for complete recipe with nutritional information.)
- The spicy dressing with peanut butter is what makes this salad so good. 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).
- I didn’t make the full recipe to take new photos, but you’ll need about 4 cup of chopped leftover chicken for four servings of salad. Combine the chicken with a few tablespoons of the dressing and let it hang out while you chop the veggies.
- For each salad you’ll need some chopped cucumber, slivers of red bell pepper, and sliced sugar snap peas. I also used sliced fresh basil, which is definitely optional.
- Use 4 cups of chopped Romaine lettuce for four salads.
- 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!
More Tasty Salads with Leftover Chicken:
Beat-the-Heat Low-Carb Chicken Salads ~ Kalyn’s Kitchen
Quinoa with Leftover Chicken, Roasted Broccoli, and Balsamic Vinaigrette ~ Amateur Gourmet
Chopped Chicken Salad with Cafe Rio Salad Dressing ~ Kalyn’s Kitchen
- 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. sweetener of your choice
- 1/2 tsp. Asian sesame oil
- 1/2 tsp. 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 Sauce
- 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.
- Mix until well combined. Taste to see if you want to add more sweetness or hotness.
- Chop enough chicken to make 4 cups chopped cooked chicken.
- Then combine chicken with part of the dressing and let chicken soak in the dressing while you chop other ingredients.
- Chop lettuce and cucumber and slice the sugar snap peas, red pepper and basil.
- Toss the vegetables and basil together with the chicken that’s been marinating in the dressing.
- Then add additional dressing to taste, depending on how wet you like your salads.
- Serve right away.
- 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.
You could also use cilantro, mint, or Thai basil if you don't have basil, or just omit the fresh herbs. 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.
Amount Per Serving: Calories: 579Total Fat: 41gSaturated Fat: 8.7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 127mgSodium: 766mgCarbohydrates: 15gFiber: 4.6gSugar: 6.4gProtein: 40g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener, this Spicy Chicken Salad with Peanut Butter Dressing is perfect for low-carb and low-glycemic diets, including any phase of the original South Beach Diet.
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