When I was a kid I fell into food ruts: for a while it was tuna salad sandwiches every day. I would insist my mother pack one in my lunch until, after months of eating the same thing, I couldn’t stand the smell of tuna anymore. I went through similar phases with Nutella, peanut butter, turkey, and salami. By college I had exhausted my odd sandwich rotations and even wore out my appetite for Asian chicken salad.
One summer before my senior year I interned in Los Angeles at Sony Pictures. The job wasn’t glamorous — I spent long hours in the Photo Production Department organizing and deleting images — but there were a few perks. The lot cafeteria catered by Wolfgang Puck delivered lunch to our desks, and the daily Chinois Chicken Salad felt like a mini luxury. I ordered it every day and, unsurprisingly, by the end of the summer I was completely over crispy wontons.
Years later I rediscovered a lighter, fresher version of that salad in Andie Mitchell’s cookbook Eating in the Middle. I’d read Andie’s memoir It Was Me All Along and admired her honest, well-written account of her struggles with food. Her cookbook follows the same spirit — celebrating nutritious food without depriving yourself. Flipping through it, the Asian Chicken Salad with Peanut Dressing stood out and I decided to bring it back into my regular rotation.
What I love most about this recipe is how genuinely healthy it is. Too often salads are dressed up with heavy toppings and sugary dressings that push them into indulgent territory. Andie’s version keeps things crunchy and bright: romaine, shredded red cabbage, carrots, scallions, and a peanut dressing that’s savory, tangy, and only lightly sweet. It’s satisfying without being overloaded with calories.
This salad is perfect for weekday lunches: you can sear the chicken, chop the vegetables, and whisk the dressing ahead of time, then assemble individual portions throughout the week. The texture contrast — crisp romaine and cabbage with crunchy peanuts and tender chicken — makes every bite interesting.
If you’re ready to change up your brown-bag routine, give this Asian Chicken Salad with Peanut Dressing a try. It’s straightforward, fast to prepare, and keeps well for lunches. Below is the recipe exactly as adapted for everyday cooking.
From one healthy hedonist to another,
Xoxo
Phoebe
Easy Asian Chicken Salad with Peanut Dressing
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Ingredients
- 1 pound boneless skinless chicken breasts
- Sea salt & black pepper
- 1 tablespoon olive oil
- 2 hearts of romaine about 6 cups, thinly sliced
- 2 cups finely shredded red cabbage about ¼ head
- 2 large carrots cut into matchsticks
- 3 scallions about 1 cup, thinly sliced
- ½ cup unsalted peanuts
For the dressing
- ¼ cup creamy natural peanut butter
- 1 tablespoon honey
- 1 tablespoon gluten-free tamari
- 1 lime halved
- Pinch of cayenne pepper or sriracha
- lime for serving, cut into wedges
Instructions
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Heat a 12-inch heavy skillet over medium-high. Season the chicken with sea salt and pepper. Add the olive oil and the chicken breasts; cook until golden and cooked through, about 8 minutes per side. Remove to a plate and let rest 10 minutes.
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While the chicken rests, toss the romaine, cabbage, carrots, and scallions in a large bowl.
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Pulse the peanuts in a small food processor until coarsely chopped. Transfer to a small bowl and set aside.
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Add the peanut butter, honey, tamari, juice of half a lime, and cayenne to the processor and puree until smooth. Add up to 1/4 cup water to reach a drizzleable consistency. (If you prefer, chop the peanuts and whisk the dressing by hand.)
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Slice the chicken into thin strips and place over the romaine. Drizzle with dressing and gently toss to coat.
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To serve, divide the salad among plates, sprinkle with the chopped peanuts, and garnish with lime wedges.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!