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Easy easy

Chopped Spicy Chicken and Veggie Salad with Peanut Dressing

By: Nicole 21 Comments
Posted: 08/08/14 Updated: 10/23/15

This post may contain affiliate links. Please read my disclosure policy.

Chopped Spicy Chicken Salad with Peanut Dressing

There are a few dishes on various Kansas City restaurant menus I order time and time again. The phenomenal pasta tasting at Lidia Bastianch’s restaurant (the ravioli is always the best). The fettuccine alfredo (heart-attack in a bowl) and veal saltimbooca at this favorite home-style Italian restaurant. The perfectly roasted chicken here. The lobster and shrimp spaghetti here. The goat cheese and roasted garlic appetizer here. The chimichanga here. The scallops (or pot pie!) here. The chicken enchilada (going tonight!) here. The fish special with risotto (going tomorrow!) here.

Ok, so I guess I have more than a few. But the one dish I order more than any others, and never get sick of, is this simple spicy chicken salad from a favorite lunch spot of mine. And it’s not just me. All my friends order the same salad. Every. Single. Time.

I try to be one of those people that branches out and orders something completely different each time, but, in this case, at this restaurant (and the aforementioned), I can’t bear to get anything different, afraid I’ll be severely disappointed if I try anything else. So I order it over and over and over again. And I’m happy over and over and over again. Why mess with a good thing?

Chopped Spicy Chicken Salad with Peanut Dressing

The actual salad part is pretty straightforward, just some mixed greens with chopped red pepper, peanuts and some cilantro. But it’s also chock-full of freshly grilled chicken, then covered in a honey lime vinaigrette and drizzled with the most delicious peanut sauce. THIS is the peanut sauce of all peanut sauces, I spoke about it here, and tried my hand at recreating it after a waiter kindly gave me the ingredient list on the sly, and that I immediately lost. All I could go off were the two ingredients I remember being on the list, LOTS of red pepper flakes and honey.

While my version of the peanut sauce isn’t an exact replica, it’s pretty darn close, and I’m constantly tweaking it to try and get it as close to perfection as possible, but for now, I’m very happy with the results.

In my adaptation of the salad, I filled it up with a million more veggies than the original – red pepper, water chestnuts, jicama, green onion, shredded carrots, purple cabbage and baby carrots. I also skipped the topping of fried tortilla chips for obvious calorie savings reasons (plus I always take them off anyways), and instead of just tossing all the ingredients together, I first chopped them all up so everything was relatively the same size – so much easier to eat and whole lot prettier.

Everything is tossed together in a giant salad bowl, tossed lightly in honey lime vinaigrette and then drizzled with the peanut sauce and sprinkled with chopped peanuts and cilantro.

Chopped Spicy Chicken Salad with Peanut Dressing

From me to you. My favorite salad of all time.

Enjoy and have a lovely weekend!

P.S When I was edited these photos, the above three photos looked TOTALLY different, now, they kind of look the same. Oops!

Chopped Spicy Chicken and Veggie Salad with Peanut Dressing
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
This spicy chicken salad is a crowd pleasure and will be your new favorite salad! Filled with grilled chicken
Author: Nicole ~ Cooking for Keeps
Serves: 6
Ingredients
  • 3 small chicken breasts
  • (Optional blackening seasoning)
  • 1 cup chopped red pepper
  • 1 cup chopped jicama
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • ½ cup chopped water chestnuts
  • 1 cup chopped baby corn
  • ½ cup shopped peanuts
  • ½ cup cilantro, roughly chopped
  • 3 green onions, thinly sliced
  • 1 cup Peanut Dressing
Honey Lime:
  • Juice from 2 limes
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ cup olive oil
Instructions
  1. Heat a grill or grill pan to a medium high. Sprinkle chicken with plenty of salt and pepper or blackening seasoning if using. Grill chicken until cooked through. Cut into bite-sized pieces.
  2. In a small bowl, whisk lime juice, honey and salt. Slowly whisk in olive oil.
  3. Toss lettuce with vegetables through baby corn.
  4. Toss with honey lime vinaigrette.
  5. Starting with just ½ cup of peanut sauce, drizzle over salad, toss. Add more if needed
  6. Top with chopped peanuts, green onion and cilantro.
Nutrition Information
Serving size: 2 cups salad
3.3.3077

 

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Caroline says

    Posted on 1/20/15 at 1:06 pm

    This is such a beautiful salad! It’s so colorful and those are my favorite flavors. Pinned this to make for lunches. It would be so perfect to pack up instead of the same old boring sandwich!

    Reply
    • Nicole says

      Posted on 1/20/15 at 9:22 pm

      Thank you so much Caroline!

      Reply
  2. Kitana says

    Posted on 10/23/15 at 1:35 am

    Hi Nicole,
    The salad looks amazing. However, you did not include the peanut dressing recipe. Can you please include it? Is it the same recipe that you use for your Hawaiian Quinoa recipe? Which is amazing!!

    And you listed 1 cup chopped baby corn twice (I assume that was a typo?

    Reply
    • Nicole says

      Posted on 10/23/15 at 2:54 am

      Yes, it’s the same! I believe I linked to it in the recipe, but here it as well.

      The corn was a typo, updating!! Hope you like it!

      Reply
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