Description
A crunchy, colorful Asian-inspired salad of shredded chicken, red cabbage, crisp vegetables, and a creamy, tangy peanut dressing. Bright lime, ginger, and cilantro lift the rich nutty flavors for a refreshing, satisfying meal.
Ingredients
- Cooked Chicken Breast: 2 cups shredded
- Red Cabbage: 2 cups thinly sliced
- Carrots: 1 cup shredded
- Cucumber: 1 medium, thinly sliced
- Red Bell Pepper: 1 large, thinly sliced
- Green Onions: 3 stalks, finely sliced
- Fresh Cilantro: 1/2 cup chopped
- Roasted Peanuts: 1/2 cup chopped
- Peanut Butter: 1/3 cup creamy
- Soy Sauce: 3 tablespoons
- Rice Vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Garlic: 2 cloves minced
- Fresh Ginger: 1 teaspoon grated
- Lime Juice: 2 tablespoons fresh
- Water: 2 to 3 tablespoons to thin dressing as needed
Instructions
- Preheat Your Equipment: Set out a cutting board, sharp knife, mixing bowls, whisk, and a serving bowl so you are organized and ready.
- Combine Ingredients: In a bowl, whisk together 1/3 cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 2 tablespoons fresh lime juice, and 2 to 3 tablespoons water until smooth and creamy. Adjust water for desired dressing consistency.
- Prepare Your Cooking Vessel: Place 2 cups shredded cooked chicken, 2 cups thinly sliced red cabbage, 1 cup shredded carrots, 1 medium thinly sliced cucumber, 1 large thinly sliced red bell pepper, and 3 sliced green onions into a large mixing bowl.
- Assemble the Dish: Pour the peanut dressing over the salad mixture and toss gently until everything is evenly coated. Taste and adjust seasoning with extra soy sauce, lime juice, or honey if needed.
- Cook to Perfection: This is a no-cook salad, so perfection comes from balancing textures and flavors, ensuring vegetables are crisp and the dressing is well distributed.
- Finishing Touches: Sprinkle 1/2 cup chopped roasted peanuts and 1/2 cup chopped fresh cilantro over the top for crunch and brightness. Add extra lime wedges on the side if desired.
- Serve and Enjoy: Transfer to a wide serving bowl, garnish with reserved peanuts and cilantro, and serve immediately. Keep extra dressing on the side for those who want more.
Notes
- Make-Ahead: Chop vegetables and prepare dressing up to 1 day ahead. Store separately and toss just before serving.
- Toasting Peanuts: Lightly toast peanuts in a dry skillet for 3 to 4 minutes until fragrant for extra depth.
- Vegan Option: Replace chicken with crispy tofu and honey with maple syrup.
- Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days. Keep dressing separate when possible.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 380
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 60 mg