Hot Honey & Peanut Spicy Chicken Salad (High Protein)
This spicy chicken salad combines Asian-inspired flavors with roasted hot honey peanuts, protein-packed quinoa, crunchy vegetables, and a fresh ginger-lime dressing for a satisfying meal.
Servings: 4
Calories: 576kcal
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.
Nutrition
Calories: 576kcal | Carbohydrates: 48g | Protein: 47g | Fat: 22g | Saturated Fat: 3.7g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 8.5g | Cholesterol: 85mg | Vitamin A: 78.5IU | Vitamin C: 33.4mg | Calcium: 106mg | Iron: 4.46mg
