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Asian Peanut Chicken Salad Recipe

Asian Peanut Chicken Salad Recipe

Ingredients

 Peanut Dressing

- ⅓ cup creamy peanut butter (heaping or domed)

- ¼ cup honey

- ¼ cup toasted sesame oil

- 2 tablespoons apple cider vinegar or rice vinegar

- 1 to 2 teaspoons ground ginger, or to taste

- 1 teaspoon salt, or to taste

- 1 teaspoon freshly ground black pepper, or to taste

- 1 clove garlic, finely minced or pressed (optional)

- Pinch cayenne pepper or dash of sriracha (optional and to taste)

Salad

- 2 cups cooked chicken (diced or shredded)

- 1 head romaine lettuce, shredded (or a 10-ounce bag of hearty salad greens)

- 2 cups frozen edamame, cooked and cooled

- 1 cup red cabbage, shredded

- 1 red bell pepper, diced small

- 1 medium cucumber, diced or sliced (peeled if desired, seeds removed, or use an English cucumber)

- 1 large carrot, shredded or peeled into ribbons

- ¼ cup sliced or slivered almonds or peanuts (salted preferred, unsalted are fine)

- 2 green onions, thinly sliced

- 3 to 4 tablespoons fresh cilantro, finely minced

- 2 to 3 tablespoons fresh basil leaves, thinly sliced


Instructions

 Peanut Dressing

1. In a medium bowl, combine all the dressing ingredients.

2. Whisk until smooth and well combined.

3. Taste and adjust seasoning if necessary (e.g., more honey, peanut butter, salt, or sesame oil).

4. For a thinner dressing, add more vinegar or honey if desired.

5. Set aside.

 Salad

1. In a large bowl, add all the salad ingredients.

2. Toss to combine.

 Assembly

1. Pour half the peanut dressing over the salad and mix to coat evenly.

2. Add more dressing as desired before serving. 

3. Note: The salad is best consumed promptly after dressing to avoid sogginess.


 Storage

- Peanut Dressing: Store extra dressing in an airtight container in the fridge for up to 1 week.

- Salad Ingredients: Store extra salad ingredients in an airtight container in the fridge for up to 3-5 days if the salad has not been tossed with dressing.

 Make Ahead Tips

- If preparing for an event or a work lunch, you can mix everything in the morning. However, avoid dressing the salad more than 4 hours prior to consumption to maintain freshness.

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