I recently tried a new recipe while looking for a way to use leftover grilled chicken, and it quickly became a weeknight favorite. This grilled chicken salad is loaded with leafy greens, bright vegetables, and tender slices of grilled chicken, all tied together with a sweet-and-spicy red chili peanut sauce. The dressing is the star: rich, slightly sweet, and with just enough heat to make the salad memorable.
How to Make This Easy Grilled Chicken Salad with Red Chili Peanut Sauce
Disclosure: This post previously linked to an affiliate product for convenience; the recipe itself can be made with basic kitchen tools.
Ingredients for the Red Chili Peanut Sauce
- 2 red chilis, seeds removed
- 1/4 cup red wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 cup canola oil (or your preferred neutral oil)
Ingredients for the Grilled Chicken Salad (serves 2)
- 6 cups spinach, or a mix of leafy greens
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 8 cherry tomatoes, halved
- 2 grilled chicken breasts, thinly sliced
How to Make the Red Chili Peanut Sauce
- Step 1: Trim the ends from the red chilis and slice them open. Use a spoon to remove the seeds. If you are sensitive to chili oils, consider wearing gloves to avoid skin irritation.
- Step 2: Place the chilis in a mini chopper, food processor, or blender and pulse until they’re in small pieces.
- Step 3: Add the vinegar, peanut butter, soy sauce, honey, and oil one at a time, blending until the dressing is smooth and well combined. Adjust honey or oil to reach your desired balance of heat and sweetness.
Note: This recipe makes a little extra sauce, which is great to save for a lunch wrap or to use as a dip for vegetables.
How to Assemble the Grilled Chicken Salad
- Prepare the peanut chili dressing and set aside.
- Wash and slice the vegetables to your preferred size—thin slices, julienne, or larger dices all work well.
- Divide the leafy greens between two plates or bowls.
- Layer on the sliced peppers, carrots, and cherry tomatoes.
- Top each serving with sliced grilled chicken.
- Drizzle about 2–3 tablespoons of the peanut chili sauce over each salad. Reserve any extra sauce for wraps or as a flavorful leftover.
Simple Variations and Serving Ideas
This salad is very adaptable. Try any of the following to change the texture and flavor:
- Swap spinach for mixed salad greens or add a handful of shredded red cabbage for color and crunch.
- Add snow peas, green onions, or a sprinkle of roasted peanuts for extra texture.
- If you enjoy fresh herbs, a handful of chopped cilantro brightens the dish.
- To tame the heat of the sauce, stir in a little more honey or a touch more oil until the flavor suits your taste.
- Use leftover sauce as a spread for wraps, a dip for raw vegetables, or a finishing drizzle for roasted vegetables or grain bowls.
Tips, Storage, and Serving Suggestions
For meal prep, store the dressing separately from the salad components so the greens stay crisp. The dressing will keep in an airtight container in the refrigerator for several days; warm it slightly and whisk before using if it thickens. Grilled chicken can be prepared ahead and used for multiple meals during the week—salads, wraps, or served with grains.
Nutrition and Yield
This recipe yields two main-course servings. Nutritional values will vary depending on ingredient brands and portion sizes. The salad is a satisfying blend of protein from the chicken and healthy fats from the peanut dressing, along with vitamins and fiber from the vegetables and greens.
This recipe was inspired by Bobby Flay’s Chinese Chicken Salad with Red Chile Peanut Dressing.
