Spicy Peanut Chicken Crunch Salad Bowls

Thai kitchens have long paired creamy peanut sauce with bright lime and chile heat. These crunchy salad bowls toss golden seared chicken and crisp cabbage with a spicy peanut dressing and roasted peanuts for lunch that stays lively.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 465 cal
• 36g protein
• 24g carbs
• 26g fat
• 6g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 1 Tbsp neutral oil
• 5 cups coleslaw mix (shredded cabbage & carrots)
• 1 thinly sliced red bell pepper
• 1 cup edamame (shelled, thawed)
• 1/3 cup chopped roasted peanuts
• 1/2 cup chopped fresh cilantro
• 3 sliced green onions
• 1/3 cup creamy peanut butter
• 3 Tbsp soy sauce or tamari
• 3 Tbsp lime juice
• 1 1/2 Tbsp honey
• 1–2 tsp sambal oelek or sriracha
• 1 grated garlic clove
• 1 tsp grated fresh ginger
• 2–3 Tbsp warm water
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Pat chicken dry and season both sides with salt and the black pepper. Heat oil in a large skillet over medium-high heat until shimmering.
2. 2Add chicken and cook 5–7 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.
3. 3While chicken rests, whisk peanut butter, soy sauce, lime juice, honey, sambal, grated garlic, and ginger in a bowl. Thin with warm water at a time until the dressing is pourable but still creamy.
4. 4In a large salad bowl combine the coleslaw mix, sliced red bell pepper, thawed edamame, most of the cilantro, and most of the green onions.
5. 5Pour two-thirds of the peanut dressing over the vegetables and toss thoroughly until every shred is coated and glossy.
6. 6Divide the dressed slaw among four bowls. Arrange sliced chicken on top of each portion.
7. 7Drizzle the remaining dressing over the chicken. Sprinkle with chopped peanuts and the reserved cilantro and green onions for crunch and color.
8. 8Serve immediately for maximum crunch, or pack components separately for up to 3 days: keep dressing and peanuts on the side and toss at lunch so the cabbage stays crisp.
9. 9If you prefer warm chicken, reheat slices gently in the microwave 45–60 seconds before assembling the bowl.