Sweet Chili Chicken Salad

This Sweet Chili Chicken Salad has become my go-to for a fresh, healthy meal that takes just 15 minutes to make. The homemade peanut sauce, which you might recognize from my Edamame Salad, brings a rich, creamy texture with the perfect balance of sweet and tangy.

With tender chicken, crunchy veggies, and a touch of sweet chili, it's a salad that is anything but boring. It's perfect for meal prep, as it stays fresh in the fridge for a few days, and the leftovers make for a satisfying lunch.

Whether you're looking to put together a quick dinner or a make-ahead meal for the week, this salad is a total winner! It's easy, flavorful, and never fails to impress.

The Salad You'll Want to Eat Every Day

If you could never get yourself to like salad, then you haven't tried this Sweet Chili Chicken Salad! I guarantee it'll quickly become a new favorite, and here's why:

• Your new favorite salad dressing: The sweet chili dressing brings the perfect balance of sweet, savory, and tangy, with a hint of heat from the ginger and soy sauce. It's addictive!
• Effortless: With rotisserie chicken (or anyleftover protein), this salad is ready in minutes. A quick light weeknight dinner or meal prep for the week!
• Tons of crunch: The crunchy cabbage, edamame, and fresh cucumbers make every bite feel like a refreshing crunch fest, while the chicken adds the perfect protein boost.
• Customizable: Top with chopped peanuts, mango, or avocado for added richness and texture. You can also swap rotisserie chicken with grilled chicken or tofu for variety.
• Meal prep friendly: Make a batch of the salad ahead of time (without dressing) and store it in individual containers for a quick lunch or dinner throughout the week.

Ingredients and Substitutions

Here's a brief list of what you'll need to make this recipe. Make sure to check the recipe card for the full list of everything you need:

• Boneless skinless chicken breasts: I use a rotisserie chicken to make things easier, but you can use any cooked chicken, like shredded chicken or chopped Grilled Chicken Breast!
• Peanut dressing: This is a blend of rice vinegar, sweet chili sauce, lime juice, peanut butter, soy sauce, olive oil, sesame oil, and ginger. If you are allergic to peanut butter or just don't care for it, you can substitute another nut butter or nut-free butter. You could even try sesame paste for a nutty flavor without the actual nuts.
• Veggies: I use a blend of edamame (fresh or frozen), romaine lettuce, shredded red cabbage, shredded carrots, and Persian cucumbers for tons of nutrients and crunch!
• Herbs: Cilantro and mint bring a fresh flavor to the salad! You can swap them with parsley if you like or leave them out for a less herbal finish!

Can I make this recipe soy-free or gluten-free?

Absolutely! You can use coconut aminos for a soy-free version or tamari for a gluten-free version!

How to Make Sweet Chili Chicken Salad

This salad comes together in 5 minutes and couldn't be easier to make! Here's how to do it:

Step One: Make the Dressing

Whisk together the sweet chili sauce, peanut butter, soy sauce, vinegar, lime juice, and ginger. Taste and adjust as needed.

Step Two: Prepare the Salad

Toss together the chopped chicken, edamame, shredded cabbage, carrots, cucumbers, green onions, cilantro, mint, and any other veggies you like.

Step Three: Toss with Dressing

Drizzle the dressing over the salad and toss to coat everything evenly.

Pro tip: If you're meal prepping, keep the dressing separate until you're ready to serve to keep everything fresh.

Step Four: Serve

Top with any extra toppings you like, such as chopped nuts, sliced jalapeños, or a sprinkle of sesame seeds.

Ideas for Customizing This Sweet Chili Chicken Salad

This salad is a great one for customization. I think Asian-based ingredient salads can just call for so many items and swaps.

• Protein swap: Swap the chicken for Sesame Beef, Grilled Asian Pork Tenderloin, Sesame Shrimp, or Teriyaki Salmon.
• Add-ins: For some crunch, you could add drained water chestnuts, bamboo shoots, or those adorable little baby corns.
• Peppers: Red bell peppers would blend nicely with this Sweet Chili Chicken Salad.
• Lettuce: You can use just about any lettuce or green in this salad, too. Try a spring mix, baby kale, or a pre-made bag of shredded Brussels sprouts, kale, or broccoli.
• Cabbage: I used shredded red cabbage, but Napa cabbage or another shredded cabbage blend will work!
• Vegetarian option: For a vegetarian option, use Grilled Tofu instead of the chicken. You can also double up the edamame for an extra dose of plant-based protein. If I'm feeling fancy, I'll make some Roasted Garlic Edamame or Sesame Soy Edamame for the salad!

Storage and Make-Ahead Options

Keep your salad fresh and learn how to make it ahead of time for meal prep!

• Storing: Store in an airtight container in the fridge for up to 2-3 days. Keep the dressing separate to prevent the salad from getting soggy.
• Make ahead: You can make the salad (without the dressing) up to 2 days ahead. Just add the dressing right before serving to keep everything fresh.
• Leftover ideas: Use leftover salad to make Chicken Lettuce Wraps or Asian Noodle Bowls for an easy lunch or dinner!