Crunchy Asian Salad with Veggies, Chicken and Sesame Peanut Dressing

Crunchy Asian Salad with Veggies, Chicken and homemade Sesame Peanut Dressing with roasted peanuts and sesame seeds. Spinach, cucumbers, red bell pepper, carrots, sugar snap peas – all tossed in a delicious, homemade peanut dressing.

Course Salad

Cuisine Asian

Keyword Asian salad with chicken, crunchy Asian salad

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings servings

Calories 628kcal

Author Julia

Ingredients

Peanut salad dressing:

¼ cup rice wine vinegar
1 teaspoon fresh ginger , chopped, or ½ teaspoon powdered ginger
2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version)
1 tablespoon honey or more, if you like it sweeter
3 tablespoons sesame oil
¼ cup vegetable oil
3 tablespoons creamy peanut butter
2 tablespoons sesame seeds , toasted

Salad:

6 cups baby spinach , washed, and dried
1 carrot , shredded
1 red bell pepper , thinly sliced
¼ red onion , thinly sliced
½ pound snap peas
1 cucumber , thinly sliced
½ cup roasted peanuts
1 tablespoon sesame seeds , toasted
2 cups chicken (shredded rotisserie chicken or sliced grilled chicken)

Instructions

Peanut salad dressing:

In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.

Salad:

Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat (you don't have to use all of the dressing, unless you want to). Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.
Serve the salad in the individual serving bowls and top with the sliced chicken.

Nutrition