Asian Peanut Chicken Salad
Serves 420 mins prep0 mins cook
🥗🥕🥒🙌 There’s lots of CRUNCH in this hearty salad made with bell peppers, red cabbage, lettuce, cucumber, carrots, and more! The protein-packed edamame and chicken make this salad very filling, and the creamy peanut dressing infuses the salad with layers of Asian-inspired FLAVOR! Put your leftover chicken to use with this FAST and EASY salad that's great for work lunches or as a lighter dinner idea!
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What you need
Instructions
0 Peanut Dressing - To a medium bowl, add all the ingredients for the dressing, whisk until smooth and combined, taste, and make any necessary seasoning or flavor adjustments. (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). I like my sauce on the thicker side but you can add more vinegar/honey to thin it if desired; set aside. 1 Salad - To a large bowl, add all the ingredients, and toss to combine. 2 Assembly - Pour half the dressing over the salad, and mix to coat evenly. Then, before serving, top with the remaining dressing, if desired and to taste. I love lots of dressing but some people prefer things a bit drier. 3 Storage - Extra peanut sauce dressing will keep airtight in the fridge for up to 1 week. Extra salad ingredients will keep airtight in the fridge for up to 3-5 days if the salad has NOT been tossed. After you toss the salad with the dressing, like with any salad, it's best consumed promptly because it gets soggier as it sits. 4 Make Ahead - If you're making this for an event or for a work lunch and want to mix up everything that moring to have it ready, that's fine. But I wouldn't mix it up and dress it more than about 4 hours prior to consuming.View original recipe