RECIPE

15 INGREDIENTS •7 STEPS •25min

Easy Asian Chicken Salad with Peanut Dressing

5.0

1 Ratings

This Easy Asian Chicken Salad Recipe, adapted from the lovely Andie Mitchell's cookbook Eating in the Middle, combines carrots, cabbage, and romaine with creamy peanut dressing - a crunchy, healthy version of Chinese chicken salad!

Easy Asian Chicken Salad with Peanut Dressing Recipe | SideChef

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

25min

Total Time

$17.11

Cost Per Serving

Ingredients

Servings

US / METRIC

1 lb

Boneless, Skinless Chicken Breasts

to taste

Sea Salt

to taste

Ground Black Pepper

1 Tbsp

Olive Oil

6 cups

Thinly Sliced Romaine Hearts

2 cups

Shredded Red Cabbage

Large Carrots , julienned

1 cup

Thinly Sliced Scallions

1/2 cup

Unsalted Peanuts

1/4 cup

Creamy Natural Peanut Butter

1 Tbsp

Honey

1 Tbsp

Gluten-Free Tamari Soy Sauce

Lime

to taste

Cayenne Pepper

1/4 cup

Water

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Nutrition Per Serving

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CALORIES

856

FAT

49.2 g

PROTEIN

70.4 g

CARBS

45.3 g

Cooking Instructions

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Step 1

Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the Boneless, Skinless Chicken Breasts (1 lb) with Sea Salt (to taste) and Ground Black Pepper (to taste) .

Step 2

Add Olive Oil (1 Tbsp) to the pan, followed by the chicken breasts. Cook until golden brown and firm, about 8 minutes per side. Remove to a plate to rest for 10 minutes.

Step 3

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Easy Asian Chicken Salad with Peanut Dressing

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