Easy Asian Chicken Salad with Peanut Dressing
This Easy Asian Chicken Salad Recipe, adapted from the lovely Andie Mitchell's cookbook Eating in the Middle, combines carrots, cabbage + romaine with creamy peanut dressing - a crunchy, healthy version of Chinese chicken salad!
Servings 6
Ingredients
- 1 pound boneless skinless chicken breasts
- Sea salt & black pepper
- 1 tablespoon olive oil
- 2 hearts of romaine about 6 cups, thinly sliced
- 2 cups finely shredded red cabbage about ¼ head
- 2 large carrots cut into matchsticks
- 3 scallions about 1 cup, thinly sliced
- ½ cup unsalted peanuts
For the dressing
- ¼ cup creamy natural peanut butter
- 1 tablespoon honey
- 1 tablespoon gluten-free tamari
- 1 lime halved
- Pinch of cayenne pepper or sriracha
- 1 lime for serving, cut into wedges
Instructions
- Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the chicken with sea salt and pepper. Add the olive oil to the pan, followed by the chicken breasts. Cook until golden brown and firm, about 8 minutes per side. Remove to a plate to rest for 10 minutes.
- Meanwhile, toss the romaine, cabbage, carrots and scallions in a large salad bowl.
- In a small food processor, pulse the peanuts until coarsely chopped. Transfer to a small bowl and set aside.
- Add the peanut butter, honey, tamari, juice of half a lime, and cayenne to the processor and puree until smooth, adding up to ¼ cup water to get the dressing thin enough to drizzle. (Alternatively, you can chop the peanuts and whisk the dressing by hand).
- Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
- To serve, divide the salad between 4 plates and sprinkle with the chopped peanuts, and garnish with the remaining half a lime, but into quarters.
Nutrition
Serving: 6g