Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups mixed salad greens or spinach
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, crushed (optional)
- For the Creamy Peanut Dressing:
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp honey or maple syrup
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2-3 tbsp warm water (to thin)
Instructions
- Start by cooking your preferred chicken (grilled, baked, or leftover). Once cooked, shred or chop the chicken into bite-sized pieces.
- In a small bowl, whisk together creaty peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth. Gradually add warm water to reach your desired consistency. Set aside.
- In a large mixing bowl, combine the salad greens, shredded carrots, sliced red bell pepper, chopped cilantro, and green onions. Add the cooked chicken and toss gently to combine.
- Pour the creamy peanut dressing over the salad and toss to evenly coat. Top with crushed roasted peanuts for added crunch if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving to prevent sogginess.
- You can substitute cooked shrimp for chicken for a seafood variation.
- Adjust the amount of water in the dressing to achieve your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Assemble
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg