Peanut Chicken Salad
Recipe from Two Peas and Their Pod
This Peanut Chicken Salad is fresh, flavorful, and tossed in a creamy peanut dressing with lime, ginger, and garlic. Made with shredded chicken, crisp veggies, fresh herbs, and crunchy peanuts, it’s perfect for lunch, meal prep, or an easy dinner.
Servings: 4
Calories: 405kcal
Ingredients
For the peanut dressing:
- 1/3 cup natural creamy peanut butter
- 2 tablespoons low sodium soy sauce, can use coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger
- 1 clove garlic, finely minced
- Dash of crushed red pepper flakes
- 3 tablespoons water, to thin dressing
For the salad:
- 4 cups shredded chicken, we use rotisserie
- 1 cup edamame
- 1 cup chopped cucumber
- 1/2 chopped red bell pepper
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 chopped peanuts
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, ginger, garlic, red pepper flakes, and water.
- In a large bowl, combine the chicken, edamame, cucumber, red pepper, carrots, green onion, cilantro, and mint.
- Pour the peanut dressing over the salad.
- Toss until well combined. Sprinkle chopped peanuts and sesame seeds on top. Serve.
Notes
How to Store:
Store the salad in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 405kcal | Carbohydrates: 20g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 874mg | Potassium: 922mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3439IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 3mg