Description
A vibrant and refreshing chicken salad tossed with a creamy peanut dressing, packed with crunchy vegetables and fresh herbs. This easy-to-make dish combines shredded cooked chicken with colorful bell peppers, carrots, cabbage, cucumber, and a flavorful peanut sauce to create a perfect light meal or side dish.
Ingredients
Scale
Salad
- 2 cups cooked chicken, shredded (Use grilled or roasted for added flavor.)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 ½ cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup cilantro, chopped
- ½ cup green onions, sliced
- ½ cup peanuts, chopped (For topping.)
Peanut Dressing
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 tablespoons warm water (To thin the dressing if necessary.)
Instructions
- Make the Peanut Dressing: In a bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Mix thoroughly until smooth. If the dressing appears too thick, gradually whisk in warm water until you reach a pourable consistency. Set the dressing aside.
- Prepare the Salad Ingredients: In a large mixing bowl, add the shredded cooked chicken, shredded carrots, thinly sliced red cabbage, diced cucumber, diced red and green bell peppers, chopped cilantro, and sliced green onions. Toss lightly to start combining the ingredients.
- Combine Salad and Dressing: Pour the prepared peanut dressing over the salad ingredients. Toss thoroughly to ensure every component is evenly coated with the dressing, enhancing the flavor profile.
- Marinate the Salad: For optimal flavor, transfer the salad to the refrigerator and let it marinate for 15 to 30 minutes. This allows the dressing to meld with the vegetables and chicken, improving taste and texture.
- Serve: Before serving, give the salad a quick stir to redistribute the dressing. Sprinkle the chopped peanuts on top to add a delightful crunch and garnish.
Notes
- You can substitute the chicken with tofu for a vegetarian version.
- If you prefer a spicier dressing, add a dash of chili flakes or sriracha.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For gluten-free option, use tamari instead of soy sauce.
- Toasting the peanuts before topping enhances their flavor.
