Asian Peanut Chicken Salad
Asian Peanut Chicken Salad
Ingredients
For the Salad
- 3 cups rotisserie chicken, shredded
- 4 cups green cabbage, finely shredded
- 2 cups carrots, shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, crushed, plus more for garnish
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the peanut dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes (if using). Add 2 tablespoons of water and whisk until smooth. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min
- 2
In a large mixing bowl, combine the shredded rotisserie chicken, finely shredded green cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, and chopped fresh cilantro.
⏱️ 5 min
- 3
Pour about three-quarters of the prepared peanut dressing over the salad ingredients in the bowl. Add the 1/2 cup of crushed roasted peanuts.
⏱️ 2 min
- 4
Using tongs, thoroughly toss the salad until all components are evenly coated with the dressing. Ensure the dressing is distributed throughout the chicken and vegetables.
⏱️ 5 min
- 5
Taste the salad and add more dressing if desired. Serve immediately in individual bowls. Garnish with additional crushed peanuts and an optional drizzle of any remaining dressing.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Peanut Chicken Salad
Ingredients
For the Salad
- 3 cups rotisserie chicken, shredded
- 4 cups green cabbage, finely shredded
- 2 cups carrots, shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, crushed, plus more for garnish
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the peanut dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes (if using). Add 2 tablespoons of water and whisk until smooth. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min - 2
In a large mixing bowl, combine the shredded rotisserie chicken, finely shredded green cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, and chopped fresh cilantro.
⏱️ 5 min - 3
Pour about three-quarters of the prepared peanut dressing over the salad ingredients in the bowl. Add the 1/2 cup of crushed roasted peanuts.
⏱️ 2 min - 4
Using tongs, thoroughly toss the salad until all components are evenly coated with the dressing. Ensure the dressing is distributed throughout the chicken and vegetables.
⏱️ 5 min - 5
Taste the salad and add more dressing if desired. Serve immediately in individual bowls. Garnish with additional crushed peanuts and an optional drizzle of any remaining dressing.
⏱️ 3 min