Asian Peanut Chicken Salad

5
3
3
Smartpoints value per serving
Total Time
42 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy

Ingredients

edamame (shelled)

1 cup(s), frozen

salted creamy peanut butter

¼ cup(s)

hoisin sauce

3 Tbsp

rice vinegar

3 Tbsp

water

2 Tbsp

low sodium soy sauce

Tbsp, (2 teaspoons)

hot sauce

¾ tsp

uncooked scallion(s)

1 large, sliced

ginger root

1 tsp, peeled chopped fresh

table salt

¾ tsp

shredded uncooked napa cabbage

6 cup(s), thinly sliced and loosely packed

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, shredded

uncooked carrot(s)

2 large, shredded

English cucumber(s)

1 medium, halved lengthwise and thinly sliced

cilantro

1 cup(s), lightly packed whole leaves

Instructions

  1. 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.
  2. Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
  3. Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add peanut butter mixture and toss to combine. Serve immediately.
  4. Per serving: 1 1/2 cups

Notes

The peanut sauce for this salad is equally delicious served with grilled chicken or shrimp or as a dip for fresh veggies.

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