Asian Crunch Salad

A vibrant, nutritious salad bursting with flavor, featuring tender shredded chicken and crunchy vegetables in a creamy peanut dressing.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course, Salad

Cuisine Asian

Servings servings

Calories 350 kcal

2 cups cooked chicken, shredded Rotisserie or leftover cooked chicken can be used.
2 cups mixed crunchy vegetables (bell peppers, carrots, cabbage) Any raw, crunchy veggies can be included.
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup peanuts, chopped

1/4 cup creamy peanut butter Can substitute with sunflower seed butter or tahini.
2 tablespoons soy sauce Can use tamari for gluten-free.
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup Use agave syrup for a vegan option.
to taste Salt and pepper

In a large bowl, combine the shredded chicken, mixed crunchy vegetables, green onions, cilantro, and peanuts.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and salt and pepper until smooth.
Pour the peanut dressing over the salad and toss until well combined.
Serve immediately or refrigerate for a few hours to allow flavors to meld.

For best results, use fresh ingredients. Don’t overmix the salad, and adjust dressing to taste. Letting the salad sit for a while enhances flavor.

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g

Tried this recipe?Let us know how it was!