Easy Asian chicken salad with peanut dressing
By: Feed Me Pheobe
If you're looking for something new to add to your brown bag rotation—and I highly recommend learning to switch it up—then give this Asian Chicken Salad recipe a whirl. You can sear the chicken, chop the veggies and make the dressing in advance, then mix it all up in individual servings throughout the week!
For the salad
- 1 pound boneless skinless chicken breasts
- Sea salt & black pepper
- 1 tablespoon olive oil
- 2 hearts of romaine, thinly sliced (about 6 cups)
- 2 cups finely shredded red cabbage (about ¼ head)
- 2 large carrots, cut into matchsticks
- 3 scallions, thinly sliced (about 1 cup)
- ½ cup unsalted peanuts
For the dressing
- ¼ cup creamy natural peanut butter
- 1 tablespoon honey
- 1 tablespoon gluten-free tamari
- 1 lime, halved
- Pinch of cayenne pepper (or sriracha)
- 1 lime, cut into wedges (for serving)
- Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the chicken with sea salt and pepper. Add the olive oil to the pan, followed by the chicken breasts. Cook until golden brown and firm, about 8 minutes per side. Remove to a plate to rest for 10 minutes.
- Meanwhile, toss the romaine, cabbage, carrots and scallions in a large salad bowl.
- In a small food processor, pulse the peanuts until coarsely chopped. Transfer to a small bowl and set aside.
- Add the peanut butter, honey, tamari, juice of half a lime, and cayenne to the processor and puree until smooth, adding up to ¼ cup water to get the dressing thin enough to drizzle. (Alternatively, you can chop the peanuts and whisk the dressing by hand).
- Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
- To serve, divide the salad between 4 plates and sprinkle with the chopped peanuts, and garnish with the remaining half a lime, but into quarters.
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