Looking for a healthy and flavorful salad recipe? This chicken crunch salad with spicy peanut dressing is the answer. Made from a few simple ingredients, this recipe is light yet totally satisfying. Topped with spicy peanut dressing, crunchy toasted ramen noodles and a variety of tasty ingredients, this salad is hard to resist. I can guarantee your family will love this chicken crunch salad with spicy peanut dressing recipe. It’s definitely going to be added to our weekly rotation.

Chicken Crunch Salad with Spicy Peanut Dressing

About this recipe

When preparing the English cucumber, you will need to have a julienne peeler handy. This peeler allows you to get the long thick cucumber strands that resemble noodles. Just be sure that you only peel the outer layer of the cucumber. The center is too soft and watery. Once you’ve peeled the outer layer, place the long strands on a paper towel and press out any excess moisture.

When boiling the chicken, I like to use chicken tenderloins. They are smaller and will cook more quickly than breast meat when boiled. However, both will work perfectly fine. You will want the internal temperature to hit 165 degrees Fahrenheit to ensure doneness. Let the chicken fully cool down to room temperature before shredding.

An easy way to prepare the ramen is to crunch it up and toast it in a skillet for about 5 minutes. Just be sure to spray the skillet with cooking spray before you toast the ramen. You can also add a little spice to the ramen if you want.

I recommend adding the dressing right before you enjoy this chicken crunch salad. When you’re ready to eat, you can simply toss everything together in a bowl and enjoy. This will prevent the salad from getting too soggy. You will most likely have extra dressing left over. You can use it inside of wraps, on sandwiches or even on pasta. This recipe yields four small to medium portions.

Chicken Crunch Salad with Spicy Peanut Dressing


When storing the salad and the dressing be sure to store them separately. Both will need to be in airtight containers and stored in the refrigerator. The salad will stay fresh for 2-3 days. The dressing will stay fresh for 5-6 days.

Looking for more summer recipes? Try my spicy kani cucumber salad or my honey mustard potato salad. Both are great for Summer cookouts. 

Chicken Crunch Salad with Spicy Peanut Dressing

Chicken Crunch Salad with Spicy Peanut Dressing

Looking for a healthy and flavorful salad recipe? This chicken crunch salad with spicy peanut dressing is the answer.
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Chicken crunch salad

  • 1 large English cucumber
  • 1 lb. chicken tenderloins
  • 1 package ramen noodles , like the kind you ate in college, crushed into small pieces and toasted in a skillet for 5 minutes.
  • 2 tablespoons diced jalapeno , remove the seeds and veins before dicing
  • ¼ cup diced shallots
  • 2-3 tablespoons chopped scallions
  • ¼ teaspoon salt
  • Few turns fresh cracked black pepper

Spicy peanut dressing

  • ¼ cup peanut butter
  • 2-3 tablespoons warm water
  • 1 tablespoons sriracha
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

Optional toppings:

  • red pepper flakes
  • sesame seeds
  • crushed cashews or peanuts


  • pot to boil the chicken
  • julienne peeler
  • mixing bowl
  • blender
  • colander
  • skillet


Prepare the chicken:

  • Boil a pot of water and add the chicken tenderloins.
  • Boil for 15 minutes or until the chicken reaches an internal temperature of 165 degrees.
  • Drain the water using a colander and allow the chicken to cool.
  • Once the chicken is cool to the touch, shred the chicken and set it aside.

Prepare the cucumber:

  • Using the julienne peeler, begin peeling the outer layer of the cucumber. After about 2-3 passes, you will rotate the cucumber and peel the next side.
  • Avoid peeling into the center as it is too watery and has seeds.
  • Place the long cucumber strands on a paper towel and press out any excess moisture.

Prepare the dressing:

  • Add the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, and warm water to a blender. Buzz until creamy and smooth. Set aside.

Prepare the ramen:

  • Simply crush the ramen into small pieces and add it to a skillet that has been sprayed with cooking spray.
    Toast for 5 minutes until it is slightly browned. Set aside.

Prepare the salad:

  • In a large mixing bowl, add the shredded chicken, diced jalapeno, diced shallots, salt, chopped scallions, toasted ramen noodles and cucumber strands. Toss everything together.
  • Top with crushed peanuts, sesame seeds, and a drizzle of the spicy peanut dressing.
  • Serve with lime wedges and enjoy. Best served chilled.


Serving: 1serving, Calories: 385kcal, Carbohydrates: 30g, Protein: 32g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1378mg, Potassium: 800mg, Fiber: 3g, Sugar: 11g, Vitamin A: 234IU, Vitamin C: 18mg, Calcium: 53mg, Iron: 2mg