Asian Style Chicken Salad


  • 4 (4 ounce) skinless, boneless chicken breasts halves,cut into thin strips
  • 3/4 cup Oriental-style peanut sauce or black bean sauce
  • 1 medium cucumber, thinly sliced (about 2 cup)
  • 2/3 cup sliced green onions
  • 2 dried red chile peppers, chopped
  • 1/2 cup unsalted dry-roasted peanuts (optional)
  • Green leaf or romaine lettuce leaves


  1. In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Spray a large nonstick skillet with vegetable cooking spray.
  3. Add chicken to skillet.
  4. Discard marinade in dish.
  5. Sauté chicken over medium heat until no longer pink, about 3 to 4 minutes.
  6. Stir in cucumber, green onions, chili peppers, and peanuts. Sauté for 1 minute longer. Remove from heat.
  7. Arrange lettuce leaves in a single layer on a serving platter.
  8. Spoon chicken mixture over lettuce.
  9. Serve immediately.

Serves 4.

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