Description
A vibrant and refreshing chicken salad tossed with crunchy vegetables and fresh herbs, all coated in a creamy, flavorful peanut dressing. Perfect as a light lunch or dinner, this salad delivers a delightful mix of textures and a balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Salad
- 2 cups cooked chicken, shredded (grilled or roasted recommended)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 ½ cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup cilantro, chopped
- ½ cup green onions, sliced
- ½ cup peanuts, chopped (for topping)
Peanut Dressing
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 tablespoons warm water (to thin dressing if necessary)
Instructions
- Prepare the dressing: In a bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Mix thoroughly until the mixture is smooth. If the dressing is too thick, whisk in warm water gradually until you reach the desired consistency. Set aside.
- Combine salad ingredients: In a large mixing bowl, add the shredded chicken, diced red and green bell peppers, shredded carrots, sliced red cabbage, diced cucumber, chopped cilantro, and sliced green onions. Toss lightly to combine.
- Assemble the salad: Pour the prepared peanut dressing over the mixed salad ingredients. Toss everything together until the dressing evenly coats all the components of the salad.
- Marinate: For the best flavor development, cover the salad and allow it to marinate in the refrigerator for 15 to 30 minutes before serving.
- Serve: Before serving, give the salad a quick stir and sprinkle the chopped peanuts on top for added texture and crunch.
Notes
- Use grilled or roasted chicken for extra smoky flavor.
- Adjust the amount of warm water in the dressing to achieve your preferred thickness.
- For a spicier kick, add a dash of chili flakes or sriracha to the dressing.
- Can be served as a main dish or as a side salad.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
