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Chukar Salad with Peanut-Lime Dressing

Chukar Salad with Peanut-Lime Dressing

Cooked chukar meat on a bed of cabbage, carrots, cucumbers, and other salad vegetables served in a wooden bowl

Inspired by the crisp, refreshing flavors in spring rolls, this salad is a great way to enjoy light-meat game birds when the weather turns warm

Here’s a light, refreshing salad to try with chukar or any light-meat game bird, such as pheasant, turkey, quail, or ruffed grouse. The salad is inspired by the Vietnamese flavors in spring rolls, like bright mint, a healthy dose of veggies, and a creamy, tangy peanut and lime dressing. Lastly, honey-roasted peanuts add crunch to the salad. If you’re substituting chukar meat with a bigger bird for this recipe, poach the meat longer and look for an internal temperature of at least 165° Fahrenheit. 

Cooked chukar meat on a bed of cabbage, carrots, cucumbers, and other salad vegetables served in a wooden bowl

Chukar Salad with Peanut-Lime Dressing

Jenny Nguyen-Wheatley
A refreshing salad for warmer months that highlights Vietnamese flavors
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Vietnamese
Servings 4
Calories 428 kcal


  • 12 oz chukar breasts and legs skin on or off
  • 2 slices lemon
  • 1 bay leaf
  • 2 cloves garlic smashed
  • 4 cups water


  • 3 cups English or Persian cucumbers seeds scraped out and sliced
  • 1 large bell pepper thinly sliced
  • 1 small carrot peeled and julienned
  • 5 cups napa cabbage finely shredded
  • 1 cup mint leaves rough chopped and tightly packed
  • 1 small bunch cilantro leaves roughly chopped
  • ¼ large red onion thinly sliced
  • ½ cup honey roasted peanuts

Peanut-Lime Dressing


  • Add water, lemon slices, and bay leaf in a medium saucepan. Bring it to a boil, and then add the chukar meat. The meat should be completely submerged with at least 1 inch of water over the top. Cover the saucepan and bring it back to a boil. As soon as it boils, immediately take the pan off the heat. Keep covered and allow to sit for ten minutes to poach. Remove cooked meat from the liquid and allow it to cool.
  • Combine salad ingredients (except the peanuts) in a large mixing bowl. In a mason jar, combine peanut-lime dressing ingredients, close the lid tightly, and shake vigorously to emulsify. Slightly crush the peanuts with a mortar and pestle, or place them inside a zip-lock bag and smash them with a heavy kitchen object.
  • When cool enough to handle, shred the chukar meat and remove all the bones. Add the pulled chukar meat to the salad bowl. Toss the salad with salt and peanut-lime dressing to taste. Serve garnished with crushed peanuts.


Calories: 428kcalCarbohydrates: 24gProtein: 24gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 43mgSodium: 250mgPotassium: 957mgFiber: 7gSugar: 9gVitamin A: 4459IUVitamin C: 92mgCalcium: 175mgIron: 3mg
Keyword Chukar, Grouse, Pheasant, Quail
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