Peanut Chicken Salad

peanut chicken saladPeanut Chicken Salad is a delicious combination of flavors using brown rice as it’s base. I am certain that cooked quinoa would be equally as delicious. 

I tend to think certain recipes tend to fit into certain seasons. Isn’t that true for you too? Pumpkin pie should only be eaten in the fall. Soups come out in the fall and winter. Carrot cake is associated with spring. Summer means salad. This Peanut Chicken Salad is one thing I feel like I wait for all year long. I have made this every summer for the last several years because it is delicious, nutritious and unforgettable.

peanut chicken saladThis Peanut Chicken Salad is incredibly easy to make, but I feel like the directions sound a bit complicated. Let me tell you what I do. When I think I am going to make this, I boil the chicken breast so it is ready to shred when I need it. If I don’t end up using it for this, I can easily shred it for something else. While the shredded chicken is marinating in the sauce, I shred the carrots and slice the onions and basil. Once I am finished chopping and slicing, the chicken is done marinating. Perfect timing!

Can I tell you something? My husband even devoured this! He hates green onions. When I say hate, I mean HATE. But somehow, the combination is so flavorful that he didn’t even notice they were in the salad.

peanut chicken saladSummer may be ending here in Peru but spring is starting for many of you and this Peanut Chicken Salad is certainly something you want to make this year.

Peanut Chicken Salad

Yield: Serves 2-4

Source: Adapted from Cooking Light


  • 1 whole chicken breast
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed key lime juice
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon salt
  • 2 cups cooked brown rice
  • 1 cup grated carrot
  • 1/2 cup sliced green onions
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons chopped peanuts
  • 2 teaspoons sesame seed
  • 4 cups chopped romaine lettuce
  • lime wedges


  1. In a medium saucepan, combine whole chicken breast, bay leaves and peppercorns. Fill with water to cover chicken. Bring to a boil over high heat, then turn heat down. Simmer until chicken is thoroughly cooked, about 20 minutes. Remove from heat and allow chicken to cool slightly.
  2. In a medium bowl, whisk together vinegar, lime juice, sesame oil, soy sauce, honey, chili garlic sauce and salt.
  3. Shred cooled chicken and add to soy sauce mixture. Set aside to marinate, about 5 to 10 minutes.
  4. To the soy sauce chicken mixture, add brown rice, carrot, green onion, red onion, and basil. Stir to combine well.
  5. To serve, divide the lettuce between plates. Top with chicken salad mixture, divided evenly among plates. Sprinkle with peanuts and sesame seeds.

Rice Salads in Other Kitchens:

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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6 Responses

  1. Heather says:

    What’s chili garlic sauce? From Wong or market?

  2. Amy says:

    What a vibrant dish! I love the colors, and it looks so healthy. You’re really smart to boil the chicken ahead of time; I always forget to plan ahead… And I get so impatient waiting for the seasons to change and certain foods to become “acceptable” again! Sometimes I just can’t wait, so I make pumpkin pie in March and gingerbread in July. It tastes even better then because I’ve been craving it for so long!

  3. Marya says:

    Do you buy rice vinegar here in Peru? If so, pleeeease tell me where!! I always forget to bring it over from home and so far haven’t been able to find it here. If it isn’t available here, what could I substitute?

    • I sure do! Honestly I have had my bottle for so long that I don’t remember where I bought it! But, there are usually stands at the markets that sell more of the asian ingredients. You can try there or if I am not mistaken I have seen rice vinegar at Wong.

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