Chopped Chicken Salad with Asian Peanut Dressing
This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!
Ingredients
- Asian Peanut Dressing:
- ½ cup creamy peanut butter
- 2 tsp orange zest.
- ½ cup freshly squeezed orange juice
- 2 Tbsp. rice vinegar
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. honey
- 1 tsp. fresh ground ginger
- 1 small garlic clove; finely chopped
- Salt and red pepper flakes to taste
- White sesame seeds to sprinkle on top
- Chopped Chicken Salad with Asian Peanut Dressing:
- 1 Tbsp. canola oil
- 2 skinless boneless chicken breasts
- ½ tsp salt
- ½ tsp. black pepper
- 1 tsp garlic powder
- ¼ tsp ground ginger
- 1 tsp. low-sodium soy sauce
- 4 cups romaine lettuce; shredded
- 1 red bell pepper; chopped
- 1 cup red cabbage; shredded
- ½ cup shredded carrots
- ¼ cup salted peanuts
- ½ crunchy Chow mien noodles
Instructions
- For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
- For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
- For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!
Notes
***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.