Description
This Asian Chicken Crunch Salad with Peanut Dressing delivers maximum flavor with minimal effort, making it the perfect solution for your mid-week meal slump. It combines a satisfying mix of crisp cabbage, tender chicken, and a creamy, nutrient-dense dressing that caters to every taste bud.
Ingredients
2 Large Chicken Breasts
4 Cups Green and Purple Cabbage (Shredded)
1 Cup Carrots (Matchstick cut)
1/4 Cup Sliced Almonds or Crushed Peanuts
1/2 Cup Green Onions and Fresh Cilantro (Total)
1/3 Cup Natural Peanut Butter (No sugar added)
3 Tablespoons Coconut Aminos (or Tamari)
1 Tablespoon Honey or Maple Syrup
2 Tablespoons Rice Vinegar
1 Teaspoon Fresh Ginger (Minced)
1 Teaspoon Fresh Garlic (Minced)
1 Tablespoon Avocado Oil (for searing chicken)
Instructions
- Season the chicken breasts with salt and pepper. Heat avocado oil in a pan over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing
- In a small glass jar or bowl, combine natural peanut butter, coconut aminos, honey, rice vinegar, minced ginger, and garlic. Whisk together until smooth and pourable
- Shred the cabbages and carrots and add them to a large mixing bowl along with sliced green onions and chopped cilantro
- Add the sliced chicken to the vegetable bowl. Pour half of the peanut dressing over the mixture and toss to combine
- Top the salad with sliced almonds or crushed peanuts just before serving
Notes
Store the salad and dressing in separate airtight containers for best freshness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 12g (Natural)
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg