Description
This Peanut Chicken Salad is a quick and flavorful dish that combines shredded chicken with fresh vegetables and herbs, tossed in a creamy, tangy peanut dressing. Perfect for a light lunch or dinner, it offers a delicious balance of savory, sweet, and spicy flavors with a satisfying crunch from chopped peanuts and sesame seeds.
Ingredients
Peanut Dressing
- 1/3 cup natural creamy peanut butter
- 2 tablespoons low sodium soy sauce (can use coconut aminos)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger
- 1 clove garlic, finely minced
- Dash of crushed red pepper flakes
- 3 tablespoons water (to thin dressing)
Salad
- 4 cups shredded chicken (rotisserie suggested)
- 1 cup edamame
- 1 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped peanuts
- 1 tablespoon sesame seeds
Instructions
- Prepare the Peanut Dressing: In a small bowl, whisk together the creamy peanut butter, low sodium soy sauce, fresh lime juice, honey, rice vinegar, grated ginger, finely minced garlic, crushed red pepper flakes, and water until smooth and well combined.
- Combine Salad Ingredients: In a large bowl, add the shredded chicken, edamame, chopped cucumber, chopped red bell pepper, shredded carrots, thinly sliced green onions, chopped cilantro, and chopped mint. Mix gently to distribute the ingredients evenly.
- Add the Dressing: Pour the prepared peanut dressing over the salad mixture, ensuring all ingredients are coated with the flavorful sauce.
- Toss and Garnish: Toss the salad until everything is well combined and coated with dressing. Finally, sprinkle chopped peanuts and sesame seeds on top for added texture and flavor. Serve immediately.
Notes
- Use rotisserie chicken to save time and add flavor.
- If you prefer a spicier salad, increase the amount of crushed red pepper flakes.
- The dressing can be thinned further with a little additional water if a lighter consistency is desired.
- This salad is best served fresh but can be refrigerated for up to one day.
- For a gluten-free variation, ensure the soy sauce is gluten-free or substitute with coconut aminos.
