Asian peanut chicken salad
3
Points®
Total Time
42 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
The peanut sauce for this delicious, colorful salad is equally yummy served with grilled chicken or shrimp or as a dip for fresh veggies. You'll be making it over and over again. It takes just minutes to come together thanks to using the blender and is made with peanut butter, hoisin sauce, rice vinegar, soy sauce, hot sauce, scallions, ginger, and salt. This recipe calls for a salad of Napa cabbage, carrots, cucumbers, and cilantro, but you can definitely use any type of crunchy veg you have on hand, or use shredded turkey instead of the chicken. Experiment with this extremely versatile recipe as much as you'd like.
Ingredients
Shelled edamame
1 cup(s), frozen
Salted creamy peanut butter
¼ cup(s)
Hoisin sauce
3 Tbsp
Unseasoned rice vinegar
3 Tbsp
Water
2 Tbsp
Low sodium soy sauce
⅔ Tbsp, (2 teaspoons)
Hot sauce
¾ tsp
Scallions
1 large, sliced
Fresh ginger
1 tsp, peeled chopped fresh
Table salt
¾ tsp
Shredded uncooked napa cabbage
6 cup(s), thinly sliced and loosely packed
Cooked boneless skinless chicken breast
2 cup(s), chopped, shredded
Carrots
2 large, shredded
English cucumber
1 medium, halved lengthwise and thinly sliced
Cilantro
1 cup(s), lightly packed whole leaves