Asian peanut chicken salad
1 cup(s), frozen
Salted creamy peanut butter
Low sodium soy sauce
⅔ Tbsp, (2 teaspoons)
1 large, sliced
1 tsp, peeled chopped fresh
Shredded uncooked napa cabbage
6 cup(s), thinly sliced and loosely packed
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, shredded
2 large, shredded
1 medium, halved lengthwise and thinly sliced
1 cup(s), lightly packed whole leaves
- Bring small saucepan of water to boil over medium-high heat. Add edamame and cook 5 minutes. Drain, rinse under cold water, and pat dry. Transfer to large bowl.
- Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
- Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add peanut butter mixture and toss to combine. Serve immediately.
- Per serving: 1 1/2 cups