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RECIPE
15 INGREDIENTS7 STEPS25MIN

Easy Asian Chicken Salad with Peanut Dressing

5.0
1 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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!

25MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
to taste
1 Tbsp
2 cups
Red Cabbage , shredded
2
Large  Carrots
1 cup
Scallions
1/2 cup
Unsalted Peanuts
1/4 cup
Creamy Natural Peanut Butter
1 Tbsp
1 Tbsp
Gluten-Free Tamari Soy Sauce
to taste
Cayenne Pepper
1/4 cup
Water
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Nutrition Per Serving
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CALORIES
870
FAT
49.6 g
PROTEIN
71.1 g
CARBS
47.9 g

Directions

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Step 1
Set a 12 inch heavy bottomed skillet over a medium high flame. Season the Boneless, Skinless Chicken Breast (1 pound) with Sea Salt (to taste) and Ground Black Pepper (to taste).
Step 2
Add Olive Oil (1 tablespoon) 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
Meanwhile, toss the thinly sliced Romaine Heart (6 cup), Red Cabbage (2 cup), matchstick Carrot (2), and thinly sliced Scallion (1 cup) in a large salad bowl.
Step 4
In a small food processor, pulse the Unsalted Peanuts (1/2 cup) until coarsely chopped. Transfer to a small bowl and set aside.
Step 5
Add the Creamy Natural Peanut Butter (1/4 cup), Honey (1 tablespoon), Gluten-Free Tamari Soy Sauce (1 tablespoon), juice of half a Lime (1), and Cayenne Pepper (to taste) to the processor and puree until smooth, add Water (1/4 cup) to get the dressing thin enough to drizzle.
Step 6
Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
Step 7
To serve, divide the salad between 4 plates and sprinkle with the chopped peanuts, and garnish with the remaining half a lime, but into quarters. Serve and enjoy!

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Nutrition Per Serving
Calories
870
% Daily Value*
Fat
49.6 g
64%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
131.5 mg
44%
Carbohydrates
47.9 g
17%
Fiber
16.2 g
58%
Sugars
19.1 g
--
Protein
71.1 g
142%
Sodium
677.9 mg
29%
Vitamin D
--
--
Calcium
195.2 mg
15%
Iron
6.3 mg
35%
Potassium
552.1 mg
12%
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