10-Minute Chili Peanut Cucumber Chicken Salad
10-Minute Chili Peanut Cucumber Chicken Salad
Ingredients
For the Salad
- 2 1/2 cups shredded chicken breast
- 4 Persian cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh mint, chopped
- 1 cup red cabbage, thinly sliced
For the Dressing
- 1/3 cup low sodium soy sauce
- 2 limes, juiced
- 3 tablespoons rice vinegar
- 2 tablespoons chili oil crunch
- 3 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 3 cloves garlic, minced
Instructions
- 1
Prepare all the salad ingredients. Thinly slice the Persian cucumbers, green onions, and red cabbage. Chop the fresh mint. Place the shredded chicken breast, sliced cucumbers, sliced green onions, chopped mint, and sliced red cabbage into a large mixing bowl.
ā±ļø 5 min
- 2
In a separate medium bowl, combine all the dressing ingredients: low sodium soy sauce, fresh lime juice, rice vinegar, chili oil crunch, creamy peanut butter, maple syrup, and minced garlic. Whisk vigorously until the dressing is completely smooth and there are no lumps of peanut butter remaining.
ā±ļø 3 min - 3
Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together thoroughly to ensure all components are evenly coated with the chili peanut dressing. Serve immediately and enjoy!
ā±ļø 2 min
Kitchen Tools
Nutrition Facts (per serving)
10-Minute Chili Peanut Cucumber Chicken Salad
For the Salad
- 2 1/2 cups shredded chicken breast
- 4 Persian cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh mint, chopped
- 1 cup red cabbage, thinly sliced
For the Dressing
- 1/3 cup low sodium soy sauce
- 2 limes, juiced
- 3 tablespoons rice vinegar
- 2 tablespoons chili oil crunch
- 3 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 3 cloves garlic, minced
Instructions
- 1
Prepare all the salad ingredients. Thinly slice the Persian cucumbers, green onions, and red cabbage. Chop the fresh mint. Place the shredded chicken breast, sliced cucumbers, sliced green onions, chopped mint, and sliced red cabbage into a large mixing bowl.
ā±ļø 5 min - 2
In a separate medium bowl, combine all the dressing ingredients: low sodium soy sauce, fresh lime juice, rice vinegar, chili oil crunch, creamy peanut butter, maple syrup, and minced garlic. Whisk vigorously until the dressing is completely smooth and there are no lumps of peanut butter remaining.
ā±ļø 3 min - 3
Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together thoroughly to ensure all components are evenly coated with the chili peanut dressing. Serve immediately and enjoy!
ā±ļø 2 min