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Asian Chicken & Peanut Salad

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A vibrant, flavor-packed salad featuring tender chicken, crisp veggies, and a luscious peanut dressing with an Asian twist.

Ingredients

Units Scale
  • 2 cups cooked chicken breast or thigh, sliced or shredded
  • 4 cups mixed salad greens or shredded cabbage
  • 1 carrot, julienned or shredded
  • 1/2 cucumber, sliced or diced
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or shelled edamame
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1/4 cup roasted peanuts, roughly chopped
  • Optional: red chili or chili flakes for heat
  • For the peanut dressing: 1/4 cup creamy peanut butter, 2 tbsp soy sauce or tamari, 2 tbsp rice vinegar or lime juice, 1 tsp sesame oil, 1 clove garlic minced, 1 tsp grated ginger, 1 tbsp maple syrup or honey, water to thin

Instructions

  1. Prepare chicken: use cooked chicken (grilled, poached, or rotisserie). Slice or shred into bite-sized pieces.
  2. Chop vegetables: combine greens or cabbage, carrots, cucumber, bell pepper, snap peas or edamame, cilantro, and green onions in a large bowl.
  3. Make dressing: whisk peanut butter, soy sauce/tamari, rice vinegar or lime juice, sesame oil, garlic, ginger, and sweetener in a jar; thin with water until pourable.
  4. Toss salad: pour dressing over salad ingredients and toss to coat thoroughly.
  5. Add chicken: gently fold in chicken pieces.
  6. Finish and serve: top with roasted peanuts, cilantro, and optional chili flakes.

Notes

  • Marinate the cooked chicken briefly in soy or lime juice for extra flavor.
  • Toast peanuts in a dry skillet to enhance crunch and aroma.
  • Pat vegetables dry and dress the salad just before serving to avoid sogginess.
  • Make the dressing ahead—store in a jar in the fridge for up to 5 days.
  • Customize crunch with cashews, almonds, or sunflower seeds instead of peanuts.

Nutrition

Find it online: https://tastyera.com/asian-chicken-peanut-salad/