Asian Chicken Crunch Salad
A vibrant salad packed with shredded chicken, fresh vegetables, and a creamy peanut dressing that is perfect for a quick, healthy meal.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use cooked chicken or shredded rotisserie chicken.
- 1 cup edamame, shelled Can replace with chickpeas if unavailable.
- 2 cups mixed salad greens Substitute with spinach or kale if preferred.
- 1 cup chopped carrots Freshly chopped for best flavor.
- 1 cup chopped red cabbage
- 1 whole bell pepper, sliced
- 1/4 cup green onions, sliced
- 1/4 cup sesame seeds Additional for garnish (optional).
For the Sauce
- 1/4 cup peanut butter Can use sunflower seed butter for nut allergies.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey Maple syrup can be used for vegan version.
- 1 teaspoon garlic, minced
- 1 tablespoon sesame oil
Instructions
Preparation
- In a large bowl, combine the mixed salad greens, edamame, chopped carrots, red cabbage, sliced bell pepper, and green onions.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, and sesame oil until smooth.
- Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is well coated.
- Add the shredded chicken and sesame seeds to the salad. Gently mix again to incorporate.
- Serve immediately for the best texture or store in the fridge for meal prep. Toss again before serving.
Notes
This salad can be prepared in advance. Store the salad ingredients separately from the dressing to keep everything fresh. It will stay good in the fridge for about 3 days. Consider variations like adding black beans for a Southwest twist or pineapple for tropical sweetness.