Asian peanut chicken salad
6
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)
Salted creamy peanut butter
0.25 cup(s)
Hoisin sauce
3 Tbsp
Unseasoned rice vinegar
3 Tbsp
Water
2 Tbsp
Low sodium soy sauce
0.667 Tbsp
Hot sauce
0.75 tsp
Uncooked scallion(s)
1 large
Fresh ginger
1 tsp
Table salt
0.75 tsp
Shredded uncooked napa cabbage
6 cup(s)
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
Carrots
2 large
English cucumber(s)
1 medium
Cilantro
1 cup(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.