Ingredients
Dressing
- 1/3 cup creamy peanut butter (heaping or domed)
- ¼ cup honey
- ¼ cup toasted sesame oil
- 2 tablespoons apple cider vinegar (or rice vinegar)
- 1 to 2 teaspoons ground ginger (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 clove garlic (finely minced or pressed, optional)
- Pinch cayenne pepper or dash of sriracha (optional and to taste)
Salad
- 2 cups cooked chicken (diced or shredded)
- 1 head of romaine lettuce (shredded or 10 ounce bag hearty salad greens)
- 2 cups frozen edamame (cooked according to package directions and cooled)
- 1 cup red cabbage (shredded)
- 1 red bell pepper (diced small)
- 1 medium cucumber (diced or sliced; peeled or seeded optional)
- 1 large carrot (shredded or peeled into ribbons)
- ¼ cup sliced or slivered almonds or peanuts (salted preferred)
- 2 green onions (thinly sliced)
- 3 to 4 tablespoons fresh cilantro (finely minced)
- 2 to 3 tablespoons fresh basil leaves (thinly sliced)
Instructions
- Whisk Dressing: In a medium bowl, combine the peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, garlic (if using), and cayenne pepper or sriracha (if desired). Whisk thoroughly until the dressing is smooth and well combined. Taste and adjust seasoning or consistency by adding more honey, peanut butter, salt, or vinegar as needed.
- Prepare Salad Base: In a large bowl, add the diced or shredded cooked chicken, shredded romaine lettuce or salad greens, cooked and cooled edamame, shredded red cabbage, diced red bell pepper, diced or sliced cucumber, and shredded or ribboned carrot.
- Add Nuts and Herbs: Sprinkle in the sliced or slivered almonds or peanuts along with the thinly sliced green onions, minced fresh cilantro, and sliced fresh basil leaves. Gently toss all ingredients together to mix evenly.
- Toss with Dressing: Pour half of the prepared peanut dressing over the salad and toss well to ensure all ingredients are coated. Before serving, top the salad with the remaining dressing for additional flavor according to personal preference.
Notes
- You can use rotisserie chicken, grilled chicken breasts, or boiled chicken breast for the cooked chicken component.
- For a thinner dressing consistency, add a bit more vinegar or honey to the peanut dressing and whisk again.
- Optional ingredients like garlic and cayenne pepper/sriracha add extra flavor and heat but can be omitted to taste.
- The salad is best served fresh but can be refrigerated for a few hours if prepared ahead. Keep dressing separate until ready to serve if making in advance.
- Peanut nuts can be swapped with almonds for a different texture or nut-free substitute if allergies are a concern.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
