Asian Crunchy Peanut Chicken Salad

Asian Crunchy Peanut Chicken Salad created by Starrynews

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

Ready In:



  • 13 cup orange juice
  • 14 cup creamy peanut butter
  • 12 tablespoon fresh ginger, grated
  • 6 boneless skinless chicken breast halves
  • 1 - 1 12 cup salted peanuts, finely chopped (use a mini chopper or processor if available)

  • 14 cup oil (vegetable, peanut, or olive)
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar (or cider vinegar)
  • 1 tablespoon soy sauce
  • 12 tablespoon fresh ginger, grated
  • 1 teaspoon sesame seeds, toasted

  • 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)


  • 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.
  • 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).
  • SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside.
  • SALAD: Mix all ingredients in a large bowl and set aside.
  • 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.
  • ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
  • Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.
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"This is a wonderful (and crunchy) Asian dish that is very versatile."

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  1. Colorado Mel
    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!
  2. Starrynews
    Asian Crunchy Peanut Chicken Salad Created by Starrynews
  3. Starrynews
    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!
  4. Zanni
    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.
  5. Jenny Ann
    Didn't have soy sauce or sesame seed so I used a touch of sesame oil in the dressing. Nice. Will try as written as soon as I have all ingredients.

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