Grilled Chicken Salad with Red Chili Peanut Sauce

I recently tried this recipe while looking for a dinner idea using leftover grilled chicken, and it quickly became a weeknight favorite. The salad is bright, crunchy, and loaded with leafy greens and colorful vegetables. The real highlight, though, is the sweet-and-spicy red chili peanut sauce that ties everything together.

Overview

This salad serves two and comes together in about 15 minutes if you already have grilled chicken on hand. The recipe makes a little extra peanut chili sauce, which is perfect for using the next day wrapped in a tortilla or as a dip for raw vegetables. Below you’ll find ingredient lists for the sauce and the salad, step-by-step instructions, helpful tips, and several easy variations to customize the dish to your taste.

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 another neutral oil)

Ingredients for the Grilled Chicken Salad (Serves 2)

• 6 cups baby spinach or mixed leafy greens
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, peeled and julienned or thinly sliced
• 8 cherry tomatoes, halved
• 2 grilled chicken breasts, sliced

How to Make the Red Chili Peanut Sauce

1. Trim the ends from the red chilis, cut them open lengthwise, and scoop out the seeds with a spoon. If you’re sensitive to capsaicin, consider wearing gloves when handling the peppers to avoid skin irritation.
2. Add the prepared chilis to a mini chopper, food processor, or blender and pulse until they’re finely chopped.
3. With the machine running, add the red wine vinegar, peanut butter, soy sauce, honey, and canola oil one at a time, blending until the dressing is smooth and well combined. Taste and adjust sweetness or heat as needed.

How to Assemble the Grilled Chicken Salad

1. Prepare the peanut chili dressing following the steps above.
2. Wash and dry the greens and vegetables. Slice the peppers, carrot, and cherry tomatoes to your preferred size.
3. Divide the greens between two plates or bowls. Arrange the sliced vegetables on top.
4. Slice the grilled chicken breasts and place the pieces over the salads.
5. Drizzle about 2–3 tablespoons of the red chili peanut sauce over each salad. Extra sauce can be stored in the refrigerator for up to 4–5 days.

Recipe Tips and Storage

• If the sauce is too spicy, stir in more honey or a touch of plain yogurt to mellow the heat.
• The dressing thickens when chilled; thin it with a little water or more vinegar to reach the desired consistency.
• Leftover sauce makes a great sandwich or wrap spread—try rolling the salad ingredients into a tortilla with extra sauce for a quick lunch.
• Store extra sauce in an airtight container in the refrigerator for 4–5 days. The salad components can be prepped ahead, but dress the greens just before serving to keep them crisp.

Variations and Add-Ins

This salad is very adaptable. Consider these additions or swaps:

• Swap baby spinach for mixed greens or romaine for different textures.
• Add shredded red cabbage for color and crunch.
• Include snow peas, sliced green onions, or cucumber for extra freshness.
• Sprinkle roasted peanuts or toasted sesame seeds on top for added crunch and nutty flavor.
• Stir fresh cilantro into the salad or dressing if you enjoy its bright, herbal note.

Recipe Yield and Timing

Yield: 2 servings. Prep time: approximately 15 minutes. Total time: about 15 minutes when using pre-grilled chicken.

Credits

This version was inspired by a classic Chinese-style chicken salad with red chile and peanut dressing. Adapt the heat and sweetness to suit your taste—and enjoy a colorful, flavorful meal that’s easy to make any night of the week.