Asian Crunch Salad
A vibrant mix of crisp vegetables and tender chicken, topped with a creamy peanut dressing, perfect for a healthy meal.
Ingredients
Salad Base Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for quicker prep.
- 4 cups mixed salad greens Spinach or arugula can be good alternatives.
- 1 cup red bell pepper, sliced
- 1 cup cucumber, sliced
- 1 cup carrots, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, sliced
- 1/2 cup roasted peanuts Substitute with sunflower seeds for nut allergies.
Dressing Ingredients
- 1/4 cup peanut butter Creamy or crunchy peanut butter works.
- 2 tablespoons soy sauce Use gluten-free if needed.
- 2 tablespoons rice vinegar
- 1 tablespoon honey Maple syrup for vegan version.
- 1 teaspoon sesame oil
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, combine the mixed salad greens, shredded chicken, sliced bell pepper, cucumber, shredded carrots, red cabbage, green onions, and roasted peanuts. Rinse greens before adding.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper until smooth.
- Pour the prepared dressing over the salad and gently toss to combine thoroughly.
- Serve immediately while fresh and crisp, garnished with additional peanuts or sesame seeds.
Notes
To keep the salad crisp, store the dressing separately until serving. Avoid excess dressing to prevent sogginess. Experiment with crunchy elements like chow mein noodles.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!