Crunchy Salad with Chicken & Peanut Dressing

Shredded chicken is combined with shaved cabbage and veggies. Tossed with a savory, can't get enough peanut dressing!
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Fast salad, that’s great for meal prep. This salad gets tastier the longer it sits and the flavors meld together!

When you eat a salad, you don’t just want a boring old salad! This crunchy peanut dressed chicken salad delivers all the yums!!!

Cabbage is a powerhouse of vitamins, and it is a cancer fighter. We all can use more cabbage in our lives! If you are unsure about cabbage, don’t worry. Here, it’s been very thinly sliced, and mixed with other veggies to make it delightful.

The peanut dressing makes this salad worthy of seconds and thirds!

I use carrots, red onion, and cucumbers as added veggies in this salad. It would also be great with red and yellow bell peppers!

Difficulty: Beginner Prep Time 20 min Total Time 20 mins
Servings: 5
Best Season: Suitable throughout the year


This salad hits all of those savory, crunchy cravings. When you need a healthy meal, this chicken salad with peanut dressing comes together in a snap. It will keep a whole week in the refrigerator making it perfect for lunch time meal prep!

You Need

For the Dressing

For the salad components

For the chicken


Make dressing

    • Combine all ingredients in a jar with a tight fitting lid. Shake until combined.
    • If dressing needs to be thinned, add a little warm water until desired consistency is achieved. 
    You could use honey if you don't have maple syrup. However, I choose to use maple syrup because it has less fructose than honey

Prepare chicken

    • Put chicken in bowl and marinate with all ingredients listed under chicken. Let marinate for a minimum of 30 minutes, the longer the better. 
    • After chicken has had time to marinate, heat 1 teaspoon of oil over medium heat, and cook chicken about 8-10 minutes per side, covered. 
    • Remove chicken from heat, and let rest for 20 minutes before shredding into pieces. 
    • Set aside while you assemble the rest of the salad.
    The thicker your chicken breast the longer it will take to cook. A good rule of thumb is when the chicken is very firm in the center (gently press on the center) it is done. If your chicken has come directly out of the refrigerator, it will take longer to cook. To have the best results, take chicken out of refrigerator at least 20 minutes before cooking.

Combine ingredients for the salad

    • Combine all ingredients for the salad in a large bowl. Toss with peanut dressing and enjoy.
    If you dress this salad ahead of time it will not get 'soggy' as other salads might. The cabbage will soften a bit, as in the texture of coleslaw, but will still be nice and crunchy for about 3 days! If you want to have the salad last longer than 3 days without getting too soft, wait to add the dressing.
Keywords: chicken salad, peanut salad, peanut dressing, peanut sauce, asian salad, crunchy salad, lunch, meal prep, make ahead meals, vegetables, healthy meals, healthy work lunches, coconut aminos, peanut butter, salad dressing
Creamy Leek Potato Salad


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