This hot honey and peanut Spicy Chicken Salad is packed with Asian-inspired flavors, crunchy textures, and an impressive 47 grams of protein per serving. It features homemade roasted spicy peanuts, nutty quinoa, fresh vegetables, and a zesty ginger-lime dressing that ties everything together. As a dietitian, I love salad recipes that are far from plain and boring!
A Quick Look At This Recipe
- ✅ Recipe Name: Hot Honey & Peanut Spicy Chicken Salad (High Protein)
- 🕒 Ready In: ~35 minutes total (20 minutes active prep, 15 minutes for roasting peanuts and cooking quinoa)
- 👪 Serves: 4 generous servings
- 🍽 Calories, Protein & Fiber: ~576 calories per serving, 47 grams of protein, 8 grams of fiber
- 🥣 Main Ingredients: Chicken breast, quinoa, peanuts, edamame, coleslaw mix, bell pepper, green onions, fresh ginger, lime, sesame oil, sriracha, honey
- 📖 Dietary Info: High protein, high fiber, can be made gluten-free with tamari
- ⭐ Why You'll Love It: Incredible texture variety, Asian-inspired flavors with a spicy-sweet kick, seriously filling, and perfect for meal prep
I'm always on the lookout for salad recipes that actually keep me full, and this spicy chicken salad does exactly that. With the combination of chicken, quinoa, and edamame, you're getting multiple protein sources that work together to keep you satisfied for hours.
What I love most about this recipe is the texture. You've got the crunch from the coleslaw mix and bell peppers, the creaminess from the ginger-lime dressing, and those incredible roasted spicy peanuts that add a sweet-heat element you won't be able to get enough of. It's the kind of salad that makes you excited for lunch instead of dreading another boring bowl of greens.
If you want more exciting salad recipes that make healthy eating much more exciting than the typical narrative, I recommend trying my black bean and mango salad or my herby summer salad next.
Jump to:
- A Quick Look At This Recipe
- Why This Recipe Is Good for You (Nutrition Highlights)
- Key Ingredients
- Ingredient Substitutions
- Recipe Variations
- Equipment
- How To Make This Spicy Chicken Salad
- Expert Tips for Making This Recipe
- Serving Suggestions
- Storage
- Nutrition Notes
- FAQ
- More High Protein Recipes
- Want to Learn About Nutrition?
- 📖 The Recipe
- Comments
Why This Recipe Is Good for You (Nutrition Highlights)
- Exceptional protein content – With 47g of protein per serving from chicken, quinoa, edamame, and peanuts, this salad supports everyone with meeting their protein goals. Read about how much protein you need here.
- Multiple protein sources – from chicken breast, quinoa, edamame, and peanuts. This combination is important because you're getting both complete proteins (chicken, edamame, quinoa) and complementary proteins that work together to provide all essential amino acids your body needs for muscle repair, immune function, and keeping you satisfied.
- Packed with fiber – The quinoa, edamame, vegetables, and peanuts contribute 8g of fiber per serving. Getting lots of fiber and plants is a core pillar in any anti-inflammatory diet plan. Fiber slows digestion, helping to stabilize blood sugar levels and keep you full longer. It also feeds beneficial gut bacteria, supporting overall digestive health.
- Incredible texture variety – Crunchy coleslaw, tender chicken, chewy quinoa, and crispy roasted peanuts make every bite interesting.
- Asian-inspired flavors – The ginger-lime dressing with sesame oil and sriracha brings bold, fresh flavors without relying on heavy, calorie-dense dressings.
- Meal prep friendly – Makes 4 generous servings that actually taste better the next day as the flavors develop.
- Balanced macros – With a good mix of protein, complex carbs, and healthy fats, this fits perfectly into a balanced eating pattern. This salad won't cause blood sugar spikes and crashes. The quinoa provides complex carbohydrates that digest slowly, giving you steady energy throughout your afternoon.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
For the ingredient shots please use canva to insert text over the ingredients. Use the font poppins in bold around size 28. Use a white background and change the transparency to 95.
For the Spicy Peanuts:
Peanuts: Use raw, unsalted peanuts for the roasted spicy version. You want to start with plain peanuts so you can control the seasoning. Roasted and salted peanuts will become too salty when you add the honey, sriracha, and additional salt.
Sriracha: This Thai-style hot sauce brings both heat and a touch of sweetness. Start with the amount listed and adjust based on your heat tolerance.
Honey: The honey caramelizes during roasting, creating that addictive sweet-spicy coating on the peanuts.
Sea salt: The salt enhances all the flavors in the roasted peanuts and helps balance the sweetness from the honey.
For the Salad:
Quinoa: I recommend white or tri-color quinoa. Red quinoa holds its shape well but can be slightly firmer. Always rinse quinoa before cooking to remove the natural coating (saponin) that can taste bitter.
Bone broth, stock, or water: For extra nutrition and flavor, use bone broth or stock to cook the quinoa. If using store-bought, choose low-sodium versions so you can control the salt level. Water works perfectly fine if that's what you have.
Coleslaw mix: This pre-shredded mix typically contains green cabbage, red cabbage, and sometimes carrot. It's a huge time-saver and adds great crunch. Look for it in the produce section near pre-cut vegetables. Make sure it's plain without any dressing.
Shelled edamame: I strongly recommend frozen shelled edamame for convenience. You can find it in the freezer section. Just thaw it in warm water or the microwave before adding to your salad. Fresh edamame in pods takes much longer to prepare.
Green onions (scallions): Use both the white and green parts for the most flavor. They add a mild onion flavor without the sharpness of raw onion.
Bell pepper: Any color works, but red, yellow, or orange bell peppers are sweeter than green and add beautiful color to the salad.
Fresh cilantro: This herb is essential for authentic Asian flavor. If you're one of those people who thinks cilantro tastes like soap (it's genetic!), you can substitute fresh parsley or just leave it out.
Cooked chicken breasts: You can use rotisserie chicken for convenience, poach your own chicken breasts, or use leftover grilled chicken. The recipe calls for 400g or about 4 cooked chicken breasts. Make sure the chicken is fully cooked and cooled before adding to the salad.
For the Ginger Lime Dressing:
Sesame oil: Use toasted sesame oil (also called dark sesame oil) for the dressing. It has a much more robust, nutty flavor than regular sesame oil. A little goes a long way, so measure carefully.
Fresh limes: You'll need 2 limes for the dressing. Roll them on the counter before juicing to get more juice out. Fresh lime juice is essential here as bottled lime juice won't give you the same bright, fresh flavor.
Low-sodium soy sauce: Choose low-sodium so you can control the salt content. You can also use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Honey: For the dressing, honey balances the acidity from the lime and the heat from the sriracha.
Sriracha: Adds a kick of heat to the dressing. Start with the amount listed and adjust to your spice preference.
Fresh ginger: A 1-inch piece of ginger, grated, gives the dressing its signature zing. Use a microplane or the small holes on a box grater.
Fresh garlic: One clove, minced. Fresh garlic is much more pungent than garlic powder and essential for this dressing.
Ground black pepper: Freshly cracked black pepper adds the best flavor to the dressing.
Ingredient Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences. I only recommend swapping 1 - 2 ingredients, so the original recipe doesn't completely change.
Gluten-free: Use tamari instead of soy sauce. Make sure your bone broth or stock is gluten-free if using (most are, but always check labels). Everything else in this recipe is naturally gluten-free.
Vegan/Vegetarian: Replace the chicken with extra-firm tofu (pressed and cubed), tempeh, or chickpeas. You could also double the edamame. Use maple syrup instead of honey for both the peanuts and dressing. Make sure to choose vegetable broth for cooking the quinoa.
Dairy-free: This recipe is already dairy-free!
Nut-free: Replace the peanuts with roasted sunflower seeds or pumpkin seeds (pepitas) prepared the same way. Use sunflower seed oil or extra virgin olive oil in the dressing instead of sesame oil if you can't have sesame (which is technically a seed but can cause allergic reactions similar to tree nuts for some people).
Lower in calories: Reduce the peanuts to 35g (¼ cup) and use half the amount of sesame oil in the dressing (just 1 tablespoon). Skip the honey in the dressing or use a sugar-free sweetener alternative.
Higher in protein: Add a hard-boiled egg per serving on top, or increase the chicken to 500g (about 1.1 pounds). You could also stir in some extra edamame.
Lower in sodium: Use just 1 tablespoon of low-sodium soy sauce instead of 2 tablespoons (or swap for coconut aminos which has 90% less sodium than soy sauce). Cook the quinoa in plain water instead of broth or stock. Reduce the sea salt on the peanuts to ½ teaspoon or omit it entirely—the sriracha and honey provide plenty of flavor. These swaps can reduce sodium by 50-70% per serving.
Less spicy: Reduce or eliminate the sriracha in both the peanuts and the dressing. You'll still get tons of flavor from the ginger, lime, and sesame oil.
Please note: This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know in the comments below! I'd love to hear how it worked out! 💛
Recipe Variations
Cold Noodle Salad Version: Swap the quinoa for rice noodles or soba noodles. Cook according to package directions, rinse in cold water, and toss with the dressing and other ingredients.
Extra Veggie-Loaded: Add shredded carrots, thinly sliced cucumber, snap peas, or bean sprouts for even more crunch and nutrition. This bumps up the fiber and adds more color.
Equipment
Parchment-lined sheet pan: Essential for roasting the spicy peanuts. The parchment prevents sticking and makes cleanup easy. Don't skip this—the honey mixture will stick badly to bare metal.
Small saucepan with lid: For cooking the quinoa. A lid is important to trap steam and ensure the quinoa cooks evenly and absorbs all the liquid properly.
Small bowl: For whisking together the ginger-lime dressing ingredients.
Large salad bowl: You'll need a generous-sized bowl to toss everything together without making a mess. A large mixing bowl works perfectly.
How To Make This Spicy Chicken Salad
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Preheat and prepare spicy peanuts
Preheat your oven to 350°F or 175°C. In a medium bowl, toss together the peanuts, sriracha, honey, and sea salt until the peanuts are evenly coated. Spread them out in a single layer on a parchment-lined sheet pan.
Roast for 15 minutes, flipping the peanuts halfway through at the 7-8 minute mark. Watch them carefully in the last 5 minutes—the honey can go from perfectly caramelized to burnt very quickly.
- Cook the quinoa
While the peanuts are roasting, bring the quinoa and water, bone broth, or stock to a boil in a small saucepan over high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes.
After 15 minutes, check that most of the liquid has been absorbed. Remove from heat, keep the lid on, and let it rest for 5 minutes. This resting time allows the quinoa to steam and become perfectly fluffy. After resting, fluff with a fork
- Make the ginger-lime dressing
While the quinoa and peanuts are cooking, whisk together all the dressing ingredients in a small bowl: sesame oil, lime juice, soy sauce, honey, sriracha, grated ginger, minced garlic, and ground black pepper.
Whisk vigorously until the honey is fully dissolved and the dressing is emulsified. Taste and adjust—add more lime for acidity, more sriracha for heat, or more honey for sweetness.
- Assemble the salad
In a large salad bowl, combine the cooled quinoa, prepared vegetables (coleslaw mix, edamame, green onions, bell pepper, cilantro), and chicken. Pour the ginger-lime dressing over everything.
Toss thoroughly with tongs or two large spoons and add the spicy peanuts on top.
Expert Tips for Making This Recipe
Let the quinoa and peanuts cool before adding to the salad. Warm quinoa will wilt your vegetables and make everything soggy. Plan your timing so these components have at least 10-15 minutes to cool to room temperature before assembling.
Don't overdress the salad. Start with about ¾ of the dressing, toss well, and add more if needed. You can always add more, but you can't take it away. Some people prefer their salads lightly dressed.
Store components separately for meal prep. If making this ahead, keep the dressing and spicy peanuts separate from the salad. The coleslaw mix can get soggy if dressed too far in advance. Assemble and dress when ready to eat for the best texture.
Massage the coleslaw if you prefer it softer. Some people like the raw crunch of coleslaw, while others prefer it slightly softened. If you're in the latter camp, toss the coleslaw with the dressing 10-15 minutes before adding the other ingredients and let it sit. This will soften it slightly.
Adjust the heat level to your preference. This recipe has sriracha in both the peanuts and the dressing, which gives it a nice kick. If you're sensitive to spice, start with half the amount called for and taste before adding more.
Use this salad as a base for bowls. Serve it over additional greens (spinach, arugula, or mixed greens) to bulk it up even more. You can also add avocado slices, cucumber, or extra vegetables based on what you have.
Serving Suggestions
There are so many delicious ways to enjoy this spicy chicken salad:
As a standalone meal: This salad is hearty and filling enough to be a complete meal on its own. Serve it in a large bowl and enjoy every bite of the crunchy, flavorful goodness.
Over mixed greens: For an even bigger salad, serve this over a bed of fresh baby spinach, arugula, or spring mix. The additional greens add more volume and nutrients without many calories.
In lettuce wraps: Spoon the salad into large butter lettuce leaves or romaine hearts for a fun, hand-held meal. This is great for parties or when you want something lighter. You could reduce the amount of slaw mix if preferred when doing this as you will be getting extra greens from the lettuce wraps.
Stuffed in a pita or wrap: Fill a whole wheat pita pocket or large tortilla wrap with the salad for a portable lunch. This is perfect for taking to work or eating on the go.
With wholemeal crackers or tortilla chips: Scoop the salad onto crackers or tortilla chips for even more crunch.
With a hearty Irish Bread! This is definitely a bit unusual but I love a slice of my Irish Brown Bread or Guinness Bread along side any kind of salad!
Storage
For best results (meal prep method): Store the components separately. Keep the base salad (vegetables, quinoa, chicken, edamame) in one container without dressing in the fridge. Store the ginger-lime dressing in a separate small container or jar in the fridge. Keep the spicy peanuts in their own small container or bag, these don't need to be refrigerated. When ready to eat, portion out the salad, add dressing, and top with peanuts. This way everything stays fresh and crunchy for up to 4 days.
Freezer: I don't recommend freezing this salad. The vegetables, especially the coleslaw mix and bell pepper, don't freeze and thaw well—they'll become mushy and lose their crunch. Plus, who really wants to eat a salad from the freezer?
Make-ahead tip: You can make the spicy peanuts up to 1 week in advance and store them in an airtight container at room temperature. You can also cook the quinoa and chicken 3-4 days ahead and store them separately in the fridge. Prep the dressing up to 5 days in advance. This way, assembly on the day you want to eat is quick and easy.
Taking it for lunch: Pack the undressed salad in a container with the dressing in a small separate container or jar. Add the dressing and spicy peanuts just before eating. If you have access to a microwave, you can gently warm the chicken and quinoa for 30-60 seconds if you prefer it slightly warm (though this salad is delicious cold!).
Nutrition Notes
For the nutrition analysis I used all ingredients as listed in the recipe card. The quinoa was cooked in plain water and I used a low-sodium soy sauce.
I usually advise most of my adult clients to aim for 20-40 grams of protein per meal, so this salad 100% ticks that box. Getting 8 grams of fiber in one meal alone is also a huge win!
Nutrition information was calculated using the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use.
FAQ
Yes! Cooked shrimp works well for a seafood version. Baked or grilled tofu (extra-firm, pressed, and cubed) makes this vegetarian. You could even use hard-boiled eggs sliced on top. Or simply increase the amount of edamame as they are a great plant based protein source too.
No problem! Make your own by finely shredding about 300g of green cabbage and 100g of red cabbage. You can use a sharp knife, a mandoline, or the shredding blade on a food processor. Some people also add a small shredded carrot to the mix for color and sweetness.
Yes. Brown rice, farro, or couscous would all work well. Keep in mind that cooking times will vary. Brown rice takes longer (about 45 minutes), while couscous cooks in just 5 minutes. The protein content will be lower with other grains since quinoa is unusually high in protein for a grain (technically it's a seed).
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Hot Honey & Peanut Spicy Chicken Salad (High Protein)
Equipment
- Parchment-lined sheet pan (for roasting peanuts)
- Small saucepan with lid (for quinoa)
- Small bowl (for dressing) can also use a small jar with a lid
- Large salad bowl (for serving)
Ingredients
Spicy Peanuts:
- 70 grams raw unsalted peanuts ½ cup
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon sea salt
Salad:
- 120 grams quinoa ¾ cup
- 240 milliliters water bone broth, or stock (1.5 cups)
- 400 grams coleslaw mix 14oz or one bag
- 150 grams shelled edamame thawed 1 cup
- 2 green onions sliced scallions
- 1 bell pepper diced
- Small handful cilantro chopped ¼ cup
- 400 grams cooked chicken breasts chopped or shredded about 4 breasts or 14oz
Ginger Lime Dressing:
- 30 grams toasted sesame oil 2 tablespoons
- 2 limes juiced
- 2 tablespoons soy sauce low sodium
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 inch piece fresh ginger grated
- 1 clove garlic minced
- ¼ teaspoon ground black pepper
Instructions
- Preheat and roast peanuts: Preheat your oven to 350°F or 175°C. In a medium bowl, toss together the peanuts, 2 tablespoons sriracha, 1 tablespoon honey, and 1 teaspoon sea salt until evenly coated. Spread on a parchment-lined sheet pan. Roast for 10-15 minutes, flipping halfway through (check often in the last 5 minutes to prevent burning). They should be deep golden brown when ready. Set aside to cool.70 grams raw unsalted peanuts, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon sea salt
- Cook the quinoa: In a small saucepan over high heat, bring the quinoa and water/broth/stock to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until most of the liquid has been absorbed. Keep covered and let rest for 5 minutes, then fluff with a fork. Allow to cool to room temperature.120 grams quinoa, 240 milliliters water
- Make the dressing: While the quinoa and peanuts are cooking, whisk together all dressing ingredients in a small bowl: sesame oil, lime juice, soy sauce, honey, sriracha, grated ginger, minced garlic, and black pepper. Whisk until emulsified.30 grams toasted sesame oil, 2 limes juiced, 2 tablespoons soy sauce low sodium, 1 tablespoon honey, 1 teaspoon sriracha, 1 inch piece fresh ginger grated, 1 clove garlic minced, ¼ teaspoon ground black pepper
- Prep vegetables and chicken: Prepare the coleslaw mix, thawed edamame, sliced green onions, diced bell pepper, chopped cilantro, and ensure chicken is chopped or shredded into bite-sized pieces.400 grams coleslaw mix, 150 grams shelled edamame thawed, 2 green onions sliced, 1 bell pepper diced, Small handful cilantro chopped, 400 grams cooked chicken breasts chopped or shredded
- Assemble the salad: In a large salad bowl, combine the cooled quinoa, all prepared vegetables, edamame, and chicken. Pour the ginger-lime dressing over everything and toss thoroughly until well combined.
- Add peanuts and serve: Top with the cooled roasted spicy peanuts just before serving. Divide into 4 servings and enjoy!
Notes
- About the coleslaw mix: Coleslaw mix (also known as shredded cabbage) is typically a mix of green and red cabbage, and sometimes a little carrot, already pre-shredded and sold in a bag in the produce section. It's plain and doesn't contain any dressing. If you can't find it, shred your own cabbage.
- Edamame tip: I recommend buying frozen shelled edamame for ease. Just thaw in warm water or the microwave before adding to the salad.
- Cooling is important: Make sure both the quinoa and roasted peanuts have cooled to room temperature before assembling the salad. Warm ingredients will wilt the vegetables and make everything soggy.
- Heat level: This recipe has moderate spice from sriracha in both the peanuts and dressing. Reduce amounts if you're sensitive to spice, or increase for extra heat.
- Protein sources: The high protein content (47g per serving) comes from chicken, quinoa, edamame, and peanuts—a mix of animal and plant proteins providing complete amino acids.
- Lower in sodium: This recipe can be high in sodium depending on your ingredients. To reduce: use just 1 tablespoon of low-sodium soy sauce (instead of 2), cook quinoa in plain water (not broth/stock), and reduce or omit the sea salt on the peanuts. These swaps can cut sodium by 50-70% per serving.
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