Creamy Peanut Chicken Salad
Creamy Peanut Chicken Salad
Ingredients
- 12 ounces chicken breast, shredded
- 3 cucumbers, chopped
- 3 green onions, chopped, plus more for garnish
For the Sauce
- 1/4 cup crunchy peanut butter
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili crisp oil, plus more for topping
- 2 teaspoons honey
- as needed water, for thinning sauce
Instructions
- 1
Chop the 3 cucumbers into rounds. Place the chopped cucumbers on a clean kitchen towel or paper towels and pat them dry to remove excess moisture.
⏱️ 3 min
- 2
In a small bowl or measuring cup, combine all the sauce ingredients: 1/4 cup crunchy peanut butter, 1 tablespoon rice vinegar, the juice from 1 lime, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 2 teaspoons chili crisp oil, and 2 teaspoons honey. Whisk or stir thoroughly with a spoon until well combined and smooth.
⏱️ 4 min
- 3
If the sauce appears too thick, add a small splash of water (about 1 teaspoon at a time) and mix again until your desired consistency is reached. The sauce should be pourable but still thick enough to coat the chicken and vegetables.
⏱️ 2 min
- 4
In a large mixing bowl, combine the 12 ounces of shredded chicken breast, the chopped and dried cucumbers, and the 3 chopped green onions. Pour the prepared peanut sauce over the mixture.
⏱️ 3 min
- 5
Using tongs or a large spoon, thoroughly mix all the ingredients until the chicken, cucumbers, and green onions are evenly coated with the creamy peanut sauce.
⏱️ 2 min
- 6
Serve the Creamy Peanut Chicken Salad immediately. For an extra kick and presentation, top with additional chili crisp oil and more freshly chopped green onions, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peanut Chicken Salad
- 12 ounces chicken breast, shredded
- 3 cucumbers, chopped
- 3 green onions, chopped, plus more for garnish
For the Sauce
- 1/4 cup crunchy peanut butter
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili crisp oil, plus more for topping
- 2 teaspoons honey
- as needed water, for thinning sauce
Instructions
- 1
Chop the 3 cucumbers into rounds. Place the chopped cucumbers on a clean kitchen towel or paper towels and pat them dry to remove excess moisture.
⏱️ 3 min - 2
In a small bowl or measuring cup, combine all the sauce ingredients: 1/4 cup crunchy peanut butter, 1 tablespoon rice vinegar, the juice from 1 lime, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 2 teaspoons chili crisp oil, and 2 teaspoons honey. Whisk or stir thoroughly with a spoon until well combined and smooth.
⏱️ 4 min - 3
If the sauce appears too thick, add a small splash of water (about 1 teaspoon at a time) and mix again until your desired consistency is reached. The sauce should be pourable but still thick enough to coat the chicken and vegetables.
⏱️ 2 min - 4
In a large mixing bowl, combine the 12 ounces of shredded chicken breast, the chopped and dried cucumbers, and the 3 chopped green onions. Pour the prepared peanut sauce over the mixture.
⏱️ 3 min - 5
Using tongs or a large spoon, thoroughly mix all the ingredients until the chicken, cucumbers, and green onions are evenly coated with the creamy peanut sauce.
⏱️ 2 min - 6
Serve the Creamy Peanut Chicken Salad immediately. For an extra kick and presentation, top with additional chili crisp oil and more freshly chopped green onions, as desired.
⏱️ 1 min