There are so many creative recipes you can make with Rotisserie Chicken. With all the options available I usually purchase 2 whole chickens just to preserve some in the freezer to use later. In this post I share how you can mix up your own Chinese Chicken Salad with Asian Peanut Salad Dressing.
Easy Chinese Chicken Salad with Asian Peanut Salad Dressing Recipe
Who doesn’t love the pick me up in peanuts? This salad will give you energy along with satisfying those hunger pains in a hurry. In this feature I use the prepared Asian chopped vegetable kits you can find at grocery stores. In the past few months it has been easier to find the kits in stock then a fresh head of cabbage. It just depends on the season. Be sure to check out the notes in the recipe below. Don’t forget to print this to use this season when you are short on time. You can thank me later!
Printable Recipe Card at the bottom of the post
If you don’t have rotisserie chicken you can also use cooked chicken breast. The idea is to use fresh and what you can easily find on hand. I like ‘cheating’ and using those chopped salads you can find in the produce aisle. It makes it easy to create meals like this quickly. The important thing to remember is those salad kits have to be used quickly so be sure to check the expiration dates on the package before purchasing.
In this recipe crunch fried noodles you can purchase in the International food isle of most any grocery store or better yet use sunflower seeds.
Chinese Chicken Salad with Asian Peanut Salad DressingCourse: Main Cuisine: Asian AmericanDifficulty: Easy
2 tablespoons peanut butter
1 teaspoon toasted sesame oil
2 tablespoon soy sauce
2 teaspoons Siracha (optional)
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 teaspoon minced garlic
1 1/2 cups Chinese cabbage (Napa cabbage) shredded
1 1/2 cups carrots (shredded)
1 1/2 cups shredded rotisserie chicken
2 cups bean sprouts (drained if using canned)
2 green onions (diced)
1/2 cup chopped peanuts
1/4 cup crunchy fried noodles or sunflower seeds (without shell)
Mix dressing in your favorite small mixing bowl. Feel free to leave out the Sriracha if you don't like heat.
In a large bowl toss together all the salad ingredients including the noodle's or sunflower seeds. Leave about 1/4 cup for garnish
Before serving add the dressing to the salad mix. Serve with remaining noodles, peanuts and diced green onions as garnish.
- Sometimes fresh bean sprouts are hard to find in the produce section in my area so don't be afraid to use canned sprouts. I have also used home grown sprouts during the winter season.
- Prepared Chicken breast can be used if you don't have rotisserie chicken on hand.
In conclusion of reading this post I hope you will comment and let me know if you tried the recipe. What did you think of using the rotisserie chicken used in the mail? This Chinese chicken salad recipe will be one you use for many years – I promise!
Happy Easy Salad Making,
With so many different types of noodles available at my local Asian grocery, (enough to make your head spin and create a mess of confusion) what kind of noodle would you recommend?