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    You are in: Home / Recipes / Asian Crunchy Peanut Chicken Salad Recipe
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    Asian Crunchy Peanut Chicken Salad

    Asian Crunchy Peanut Chicken Salad. Photo by Starrynews

    1/1 Photo of Asian Crunchy Peanut Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    2Bleu's Note:

    This is a wonderful (and crunchy) Asian dish that is very versatile.

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    • 1 (14 ounce) bag coleslaw mix
    • 8 Chinese pea pods, strings removed and cut in half diagonally
    • 2 green onions, chopped
    • 1 apple, julienned (using a mandolin works great) (optional)


    • 2 tablespoons oil (vegetable or olive)
    • 1 (3 ounce) package ramen noodles, crumbled (discard seasoning packet)


    1. 1
      PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger.
    2. 2
      Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time).
    3. 3
      SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside.
    4. 4
      SALAD: Mix all ingredients in a large bowl and set aside.
    5. 5
      FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. Place into a decorative serving bowl.
    6. 6
      ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
    7. 7
      Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on July 16, 2010


      I probably won't be making this again. There wasn't anything wrong with it (other than the peanuts not sticking to the chicken- especially when you flip the chicken half way through baking it- the bottom half came off entirely). And for the most part my family enjoyed it. It just wasn't anything spectacular in my opinion. Really glad I tried it though!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2009


      This is great! A lovely blend of flavors. Despite the number of steps and pieces/parts, it comes together very quickly, which is another plus. I used the olive oil and cider vinegar options in the dressing and chopped the peanuts and veggies by hand, since I lack a food processor and mandolin. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2009


      I'm rating this for the chicken part, I made a different salad and used store bought dressing. The chicken came out great, but my peanuts kept falling off. I used a little more OJ and added a little soy sauce to the peanut butter mixture. I think I should have chopped my peanuts smaller, but I was afraid I'd end up with peanut butter if I whizzed it too much, lol.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Asian Crunchy Peanut Chicken Salad

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 644.0
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 7.0 g
    Cholesterol 68.4 mg
    Sodium 778.4 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 5.4 g
    Sugars 10.4 g
    Protein 41.7 g

    The following items or measurements are not included:

    Chinese pea pods

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