RECIPE
15 INGREDIENTS7 STEPS25MIN

Easy Asian Chicken Salad with Peanut Dressing

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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 Cooking Time

15

Ingredients
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
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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Directions

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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
Meanwhile, toss the thinly sliced Romaine Hearts (6 cups) , Red Cabbage (2 cups) , matchstick Carrots (2) , and thinly sliced Scallions (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 Tbsp) , Gluten-Free Tamari Soy Sauce (1 Tbsp) , 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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