Low calorie meal prep recipes

Asian Chicken Salad Recipe

asian chicken salad with peanut sauce and lime
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Asian Chicken Salad Recipe

The weather is finally turning and I’m ready for fresh and crunchy salads! I whipped up this asian chicken salad recipe kind of on a whim. It’s a pretty simple recipe: marinated chicken breast, crunchy cabbage, sliced veggies, and peanut sauce dressing.

After marinating the chicken in teriyaki sauce overnight you just have to bake it for 30 minutes in a baking dish. What’s great is, the time the chicken takes to bake is plenty of time to chop the veggies, portion it out and make the peanut sauce. Then let the chicken cool, chop and top each salad with the chicken. Then sprinkle the top of each salad with some chopped peanuts and sliced green onion. Yum!

What is your favorite easy spring salad?

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Asian Chicken Salad with Peanut Sauce

Fresh and crunchy coleslaw based salad with marinated chicken, chopped peanuts and creamy spicy peanut sauce. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course, Main Dish, Salad
Cuisine: Asian Inspired, Chicken Dishes, Salads
Keyword: chicken recipe, cold meal prep recipe, easy low calorie recipe, easy meal prep recipe, low calorie meal prep recipe, meal prep recipe, salad meal prep, salad recipe
Servings: 6
Calories: 425kcal

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 1/2 cup teriyaki marinade

Salad

  • 12 cups coleslaw mix
  • 2 red bell peppers thinly sliced
  • 4 green onions sliced
  • 1 red onion thinly sliced
  • 6 tbsp chopped peanuts
  • 6 lime wedges

Peanut Sauce

  • 1/4 cup smooth peanut butter
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes (more if you want it spicier)
  • 2 cloves garlic minced
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp ground ginger

Instructions

  • In a large ziplock bag add the chicken and the teriyaki sauce. Squeeze out all the air in the bag and refrigerate overnight. 
  • Preheat the oven to 400F
  • Bake chicken on a lined cookie sheet for 25 to 30 minutes until the chicken internal temperature reads 165F.
  • While the chicken bakes prepare the salads by dividing coleslaw mix, peppers, red onion, and green onion into 6 containers.
  • To prepare the peanut sauce, add the peanut butter into a microwave safe bowl. Microwave the peanut butter for 15 seconds at a time until reaching a runny consistency.  
  • Add the remaining peanut sauce ingredients to the bowl and whisk until smooth and evenly combined. You may want to thin out the sauce with a tbsp or two of water.
  • When the chicken is finished baking set it aside to cool and then chop into cubes. Divide the cooled, chopped chicken into the 6 containers, top each with the peanut sauce and the chopped peanuts and lime wedges. Refrigerate and enjoy!

Notes

NUTRITION INFORMATION Yield: 6 servings Calories: 425 Total Fat: 16.3g Saturated Fat: 2.6g Cholesterol: 87.7mg Sodium: 1820.9mg Carbohydrates: 24.1g Fiber: 5.1g Sugar: 3g Protein: 45.2g
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