Asian Chicken Crunch Salad
A vibrant and crunchy salad featuring tender shredded chicken, edamame, and a savory-sweet peanut dressing, perfect for light lunches or cozy dinners.
Ingredients
Salad Base
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
- 1 cup edamame, shelled Frozen edamame is acceptable.
- 2 cups mixed salad greens Add these last if preparing ahead.
- 1 cup shredded carrots
- 1 medium red bell pepper, sliced
- ¼ cup sliced green onions
- ¼ cup sesame seeds Toast for enhanced flavor.
Peanut Dressing
- ¼ cup peanut butter Use natural peanut butter for better flavor.
- 2 tablespoons soy sauce Substitute tamari for gluten-free.
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- to taste Salt and pepper
Instructions
Combine the salad base
- In a large bowl, combine the shredded chicken, shelled edamame, mixed salad greens, shredded carrots, sliced red bell pepper, sliced green onions, and sesame seeds. Toss gently to evenly distribute.
Make the peanut dressing
- In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, salt, and pepper until smooth. Thin with warm water as needed.
Dress and toss
- Pour the dressing over the salad and toss to combine, ensuring everything is lightly coated. Adjust seasoning with salt and pepper.
Serve or store
- Serve immediately, or store the salad in airtight containers in the fridge for up to 3 days. Keep dressing separate if meal prepping.
Notes
For a creamier dressing, use a blender. Store leftovers in separate containers for optimal freshness. This salad can be served as a main dish or alongside other meals.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 8g
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