Peanut Chicken Crunch Salad with Tangy Dressing (Print Version)

Peanut Chicken Crunch Salad is a vibrant, satisfying meal. Loaded with fresh veggies, tender chicken, and a zesty peanut dressing, it’s a family favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Fresh & Crunchy Salad Base

01 - 4 cups shredded red cabbage
02 - 2 cups shredded carrots
03 - 1 red bell pepper, julienned
04 - 1 cucumber, diced or thinly sliced
05 - 1 cup shelled edamame, thawed
06 - 1/2 cup roasted peanuts, roughly chopped
07 - 1/4 cup fresh cilantro, chopped

→ Tender Protein

08 - 2 cups cooked chicken, shredded

→ Zesty Peanut Dressing

09 - 1/2 cup creamy peanut butter (natural, unsweetened)
10 - 1/4 cup rice vinegar
11 - 3 tbsp low-sodium soy sauce
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp honey or maple syrup
14 - 1 tbsp fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh lime juice
17 - 1-3 tbsp water, to thin (as needed)
18 - 1/2-1 tsp sriracha (optional, to taste)

# Instructions:

01 - First things first, get all your beautiful vegetables ready. Thinly slice the red cabbage – I aim for almost hair-thin strands, it makes all the difference in the crunch factor. Julienne those carrots and bell peppers, dice the cucumber, and thaw your edamame. This is where my counter usually gets covered in colorful scraps, a true sign of a good meal in the making! Don't forget to roughly chop your roasted peanuts and finely mince your fresh cilantro. I always forget to chop the cilantro until the last minute, oops!
02 - If you're using leftover cooked chicken, now's the time to shred it. I usually use two forks, pulling it apart until it’s in nice, bite-sized pieces. If you're cooking chicken specifically for this, make sure it’s cooled slightly before shredding; trying to shred hot chicken is a recipe for burnt fingers, trust me, I've done it. Tender chicken is key for this salad, so don't let it dry out!
03 - This is the magic part! In a medium bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and fresh lime juice. If it seems a little too thick, add water, one tablespoon at a time, until it reaches a pourable, but still creamy, consistency. It should smell amazing right now – that sweet, tangy, gingery aroma is everything! Taste and adjust seasonings; you might want more lime or a pinch more honey.
04 - In a large mixing bowl, gently combine the shredded red cabbage, julienned carrots, diced bell peppers, cucumber, and shelled edamame. See all those colors? It’s like a rainbow in a bowl! This step always makes me happy, seeing all the fresh ingredients come together. Make sure your bowl is big enough, because we're going to add more soon!
05 - Now, add your shredded cooked chicken to the bowl with the veggies. Sprinkle in about half of your chopped peanuts. We'll save the rest for a garnish, because who doesn't love extra crunch on top? This is where the Peanut Chicken Crunch Salad really starts to take shape, looking more and more like the delicious meal it's about to become.
06 - Pour about two-thirds of the peanut dressing over the salad ingredients. Toss everything gently until all the components are evenly coated. You want every bite to have that amazing dressing! Taste it – if you want more dressing, add the rest. Garnish with the remaining chopped peanuts and fresh cilantro. It should look vibrant, smell incredible, and be bursting with texture. Serve immediately for maximum crunch, honestly, it's the best that way!

# Notes:

01 - Don't over-process the dressing; a few pulses keep it creamy without separating.
02 - Always keep dressing separate from the salad components to maintain maximum crunch.
03 - Swap chicken for pan-fried tofu if you're going vegetarian; it soaks up the dressing beautifully.
04 - A sprinkle of extra toasted sesame seeds or chili flakes really makes the flavors pop visually and tastefully.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - measuring cups and spoons
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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