Chicken peanut salad is a vibrant, flavour-packed dish that brings together tender chicken, crisp Chinese cabbage, sweet carrots, and crunchy roasted peanuts. The star of the dish is the rich, nutty dressing, made with fresh ginger, soy sauce, and sesame oil, which coats every bite with bold, savoury goodness. Whether you're using leftover roast chicken, rotisserie chicken, or freshly cooked fillet, this recipe is a fantastic way to create a satisfying, nutritious meal with minimal effort.

This crunchy salad is light yet filling, making it a perfect lunch, dinner, or side dish. It's also incredibly versatile—serve it as a standalone meal, alongside grains like quinoa or rice, or even wrapped in a tortilla for a fresh take on a chicken wrap. With its combination of crisp textures and bold flavours, this dish is sure to become a staple in your recipe collection.

Why You Need to Make This Dish

A bowl of chicken peanut salad offers a balance of taste, texture, and nutrition. Here’s why it’s worth trying:

Quick and effortless – With pre-cooked chicken, this salad comes together in minutes, making it perfect for busy days.
Budget-friendly – Made with simple, affordable ingredients, this is a great way to use up leftovers while enjoying a flavourful meal.
Nutrient-packed – Full of protein, fibre, and healthy fats, this salad is both nourishing and satisfying.
Incredibly flavourful – The combination of fresh ginger, soy sauce, roasted peanuts, and sesame oil creates a beautifully balanced dressing with depth and complexity.
Versatile and customisable – You can adjust the ingredients to suit your taste, swap out vegetables, or even make it vegetarian with tofu or chickpeas.

Ingredients and Their Role

Each ingredient in this dish plays a key role in delivering the right balance of crunch, flavour, and freshness:

Chicken – The base of the salad, providing protein and heartiness. Leftover roast chicken or rotisserie chicken works beautifully, adding depth of flavour.
Chinese cabbage – A light and crisp green that absorbs the dressing well while adding a refreshing crunch. If unavailable, other cabbage varieties work as substitutes.
Carrots – Their natural sweetness and crunch add a contrast to the savoury dressing and tender chicken.
Spring onions – These add a mild sharpness and a pop of freshness, balancing the richness of the peanuts and sesame oil.
Roasted peanuts – Provide crunch, nuttiness, and depth, complementing the dressing perfectly.
Salt & freshly ground black pepper – Essential seasonings that enhance all the flavours without overpowering the dish. Since soy sauce already adds saltiness, taste the salad with the dressing before adding any extra salt. Otherwise, it can become too salty.

For the Dressing:

Fresh ginger – Adds warmth and a subtle spice that enhances the nutty flavours.
Roasted peanuts – Blended into the dressing to create a creamy, flavourful sauce that coats the salad beautifully.
Light Soy sauce – Brings an umami punch while adding a salty depth to the dressing.
Vegetable oil – Helps smooth out the dressing and blend all the ingredients together.
Dark sesame oil – Adds a rich, toasty aroma that enhances the nuttiness of the peanuts.

How to Make Chicken Peanut Salad

Making this chicken peanut salad is straightforward and requires just a few simple steps. Start by preparing all the ingredients—chop the cooked chicken into bite-sized pieces and place them in a large mixing bowl. Remove the outer leaves of the Chinese cabbage, slice it in half, and cut it into thin shreds. Grate the carrots and slice the spring onions finely. Add them all to the bowl with the chicken.

Next, prepare the dressing by grating fresh ginger and blending it with roasted peanuts, soy sauce, vegetable oil, and sesame oil until smooth. If the dressing is too thick, add a little warm water to loosen it. Pour the peanut dressing over the salad and toss everything well to ensure even coating. Garnish with extra roasted peanuts for an extra crunch, then serve immediately.

Ideas for Substitutions and Variations

This chicken peanut salad is versatile, and you can easily adjust it to suit different preferences and dietary needs:

Protein swaps – Instead of chicken, use grilled shrimp, sliced beef, or tofu for a plant-based version. Chickpeas also work well as a vegetarian alternative.
Vegetable variations – Add sliced bell peppers, cucumber, or red cabbage for extra colour and crunch.
Nut-free option – Replace peanuts with toasted sunflower seeds or chopped almonds.
Dressing adjustments – Add a teaspoon of honey for a touch of sweetness or a squeeze of lime for extra brightness.

How to Serve Chicken Peanut Salad

A fresh and satisfying meal on its own, chicken peanut salad also pairs well with other dishes. Serve it alongside jasmine rice, quinoa, or noodles to create a more filling meal. For a fun presentation, wrap it in lettuce leaves or soft tortillas for a handheld option.

To make it extra special, garnish with toasted sesame seeds, fresh coriander, or a drizzle of chilli oil for a bit of heat. If serving for a dinner party or gathering, present it in a large bowl with extra peanuts and dressing on the side for guests to customise their portions. Here is another great salad recipe for any occasion.

How to Store It

For the best texture and flavour, enjoy this salad fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. To keep it crisp, store the dressing separately and mix it in just before serving. Avoid freezing, as the vegetables will become too soft once thawed.

Chicken Peanut Salad

A fresh and flavourful salad with tender chicken, crisp vegetables, and a creamy peanut dressing. Perfect for a light meal or a satisfying side.

Ingredients

For the Salad:

Cooked chicken (fillet, roast leftovers, or rotisserie) – 400g
Chinese cabbage – 1 small head
1 large carrot
3-4 spring onion stems
Roasted peanuts – 60g (try to go for unsalted)

For the Dressing:

Fresh ginger – 3cm piece
Roasted peanuts – 50g
Light soy sauce – 3 tbsp
Vegetable oil – 3 tbsp
Dark sesame oil – 2 tbsp

Instructions

Prepare the ingredients – Chop the cooked chicken into bite-sized pieces. Shred the Chinese cabbage, grate the carrot, and slice the spring onions thinly. Place them all in a large mixing bowl.
Make the dressing – Grate the ginger and blend it with roasted peanuts, soy sauce, vegetable oil, and sesame oil until smooth. If too thick, add a little warm water.
Assemble the salad – Add the dressing to the bowl and toss everything together until well coated.
Serve and garnish – Transfer to a serving bowl, sprinkle with extra roasted peanuts, and serve immediately.