Peanut Chicken Salad
Peanut Chicken Salad
Ingredients
For the Salad
- 2 1/2 cups chicken breast, chopped, shredded roasted
- 3 cups cabbage, chopped
- 1/2 cucumber, chopped
- 3 green onions, chopped
- 1 1/2 cups carrots, grated
- 1 Ambrosia apple, chopped
- 1 tablespoon sesame seeds
- 1/4 cup peanuts, crushed
For the Peanut Dressing
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons peanut butter, smooth
- 1/2 lemon, juiced
- 1 1/2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 tablespoon Sriracha
Instructions
- 1
Begin by preparing the peanut dressing. In a medium bowl, combine the soy sauce, smooth peanut butter, juice from 1/2 lemon, honey, minced garlic, sesame oil, rice vinegar, and Sriracha. Whisk all ingredients thoroughly until the dressing is well combined, thick, and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the vegetables and chicken. Chop the cabbage into thin pieces and transfer it to a large salad bowl or baking dish. Dice the cucumber into small pieces and add to the bowl. Grate the carrots and add to the bowl. Core and chop the Ambrosia apple, adding it to the bowl (you can leave the skin on or remove it, as preferred). Using kitchen shears, chop the green onions directly over the bowl and add them in. Finally, chop the shredded roasted chicken breast into smaller pieces and add to the bowl with the other ingredients.
⏱️ 10 min
- 3
Assemble the salad. Pour the prepared peanut dressing over the chopped chicken and vegetable mixture in the large salad bowl. Mix all the ingredients thoroughly until everything is evenly coated with the dressing.
⏱️ 3 min
- 4
Finish and serve. Sprinkle the crushed peanuts and sesame seeds over the top of the salad. Serve the Peanut Chicken Salad immediately with rice crackers or seaweed on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chicken Salad
For the Salad
- 2 1/2 cups chicken breast, chopped, shredded roasted
- 3 cups cabbage, chopped
- 1/2 cucumber, chopped
- 3 green onions, chopped
- 1 1/2 cups carrots, grated
- 1 Ambrosia apple, chopped
- 1 tablespoon sesame seeds
- 1/4 cup peanuts, crushed
For the Peanut Dressing
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons peanut butter, smooth
- 1/2 lemon, juiced
- 1 1/2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 tablespoon Sriracha
Instructions
- 1
Begin by preparing the peanut dressing. In a medium bowl, combine the soy sauce, smooth peanut butter, juice from 1/2 lemon, honey, minced garlic, sesame oil, rice vinegar, and Sriracha. Whisk all ingredients thoroughly until the dressing is well combined, thick, and smooth. Set aside.
⏱️ 5 min - 2
Prepare the vegetables and chicken. Chop the cabbage into thin pieces and transfer it to a large salad bowl or baking dish. Dice the cucumber into small pieces and add to the bowl. Grate the carrots and add to the bowl. Core and chop the Ambrosia apple, adding it to the bowl (you can leave the skin on or remove it, as preferred). Using kitchen shears, chop the green onions directly over the bowl and add them in. Finally, chop the shredded roasted chicken breast into smaller pieces and add to the bowl with the other ingredients.
⏱️ 10 min - 3
Assemble the salad. Pour the prepared peanut dressing over the chopped chicken and vegetable mixture in the large salad bowl. Mix all the ingredients thoroughly until everything is evenly coated with the dressing.
⏱️ 3 min - 4
Finish and serve. Sprinkle the crushed peanuts and sesame seeds over the top of the salad. Serve the Peanut Chicken Salad immediately with rice crackers or seaweed on the side.
⏱️ 2 min