Description
A vibrant and flavorful Asian Peanut Chicken Salad combining tender cooked chicken, crunchy vegetables, and a creamy peanut dressing, perfect for a healthy and satisfying meal.
Ingredients
Scale
Dressing
- 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1-2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic (optional)
- Cayenne pepper or sriracha (optional)
Salad
- 2 cups cooked chicken
- 1 head of romaine lettuce, shredded
- 2 cups cooked edamame
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 medium cucumber, diced
- 1 large carrot, shredded
- 1/4 cup sliced almonds or peanuts
- 2 green onions, thinly sliced
- 3-4 tablespoons fresh cilantro, minced
- 2-3 tablespoons fresh basil leaves, sliced
Instructions
- Make the dressing: In a medium bowl, whisk together the peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and optional garlic and cayenne pepper or sriracha until the mixture is smooth and creamy. Adjust the seasonings to your taste preference.
- Prepare the salad: In a large bowl, combine the cooked chicken, shredded romaine lettuce, cooked edamame, shredded red cabbage, diced red bell pepper, diced cucumber, shredded carrot, sliced almonds or peanuts, thinly sliced green onions, minced cilantro, and sliced fresh basil leaves to create a colorful and textured base for the salad.
- Toss and serve: Pour half of the prepared peanut dressing over the salad ingredients and toss well to evenly coat all the components. For serving, drizzle the remaining dressing on top to add an extra burst of flavor and garnish.
Notes
- Use cooked chicken breast for a lean protein option; leftover or rotisserie chicken works well.
- Adjust the amount of cayenne pepper or sriracha to your preferred spice level or omit for a milder salad.
- To make the salad vegetarian, substitute chicken with tofu or additional edamame.
- The salad can be chilled for 30 minutes before serving to meld the flavors.
- Store leftover dressing separately in the refrigerator for up to one week.
