Name: Asian Chicken Salad with Peanut Dressing
Total time: 30 min
Yield: 4 Servings
Ingredients: Chicken Breasts: 2 large; Head of Cabbage: 1 small; Carrots: 2 large; Frozen Shelled Edamame: 0.5 cup; Red Onion: 1 small; Green Onions: 2; Peanuts/Almonds: 0.25 chopped; Black Sesame Seeds: 2 teaspoons; Creamy Peanut Butter: 0.26 cup; Rice Vinegar: 2 Tablespoons; Low Sodium Soy Sauce: 2 Tablespoons; Warm Filtered Water: 2 Tablespoons; Sea Salt: 0.5 teaspoon; Honey: 1 Tablespoon; Toasted Sesame Oil: 2 teaspoon

Ingredients

2 large Chicken Breasts

1 small Head of Cabbage

2 large Carrots

0.5 cup Frozen Shelled Edamame

1 small Red Onion

2 Green Onions

0.25 chopped Peanuts/Almonds

2 teaspoons Black Sesame Seeds

Peanut Dressing

0.26 cup Creamy Peanut Butter

2 Tablespoons Rice Vinegar

2 Tablespoons Low Sodium Soy Sauce

2 Tablespoons Warm Filtered Water

0.5 teaspoon Sea Salt

1 Tablespoon Honey

2 teaspoon Toasted Sesame Oil

Directions

Colorful and crunchy Asian chicken salad with peanut dressing.

Minimal and easy to make salads should be in everyone’s recipe book.

This chicken salad has an Asian twist with some really cheap ingredients!

You may have most of the ingredients at home already.

Especially the peanut butter, who doesn’t have some sort of a nut butter at home, right?

Instead of the usual romaine lettuce, I am using crunchy green cabbage.

I like napa cabbage but regular cabbage is great as well.

The trick is to slice it thinly into shreds so you are not having to chew big chunks of raw cabbage.

Both the edamame and sesame seeds are optional but highly recommended.

Check out my easy tips and recipe for how to cook chicken breast on the stove top!

The peanut dressing is so easy and made in the food processor.

You can also use a blender or simply whisk the ingredients together in a bowl.

Store any dressing leftovers in an air-tight container in the refrigerator.

This Asian chicken salad with peanut dressing makes for a great make-ahead lunch that you can take to-go.

For feedback or questions, leave a comment below or send me a message via Instagram.

Steps

1 Done	Cook The Chicken Heat up a large skillet with about 1 Tablespoon of oil (I use olive oil) and season your chicken breast with a sprinkle of salt and pepper on both sides. Once the oil is hot, lower the heat to medium and cook the chicken breasts for 8-10 minutes on each side. The cooking time will vary depending on the size of your chicken breasts. The internal temperature of fully cooked chicken should be 165°F. If you do not have a thermometer, see if the chicken is firm to the touch. You can also cut it in half to see if it is done. Once the chicken is cooked, transfer to a plate to cool a bit before cutting.
2 Done	Make The Peanut Dressing Add all of the ingredients to a food processor or blender and blend until smooth. Give it a taste and adjust seasoning, if needed.
3 Done	Assemble The Salad Wash and finely chop the cabbage, carrots, red onion and green onion. If you bought frozen edamame, lightly steam the edamame or allow them to thaw in a bowl with cold water for a few minutes. Toss everything into a large bowl and top with sliced or chopped chicken breast, the chopped nuts and black sesame seeds. Last but not least, top with the luscious peanut sauce.