Chicken Salad with Creamy Peanut Dressing
Servings: 1
Calories: 598kcal
A complete meal in a bowl, this Chicken Salad with Creamy Peanut Dressing recipe is ideal as an easy light main or a satisfying lunch. Shredded poached chicken, cabbage, carrot and cucumber are mixed in a delicious dressing featuring peanut butter, soy sauce and fresh lime juice. This 15-minute meal can also be prepared a day ahead to save you even more time.
Ingredients
Salad
- 75 g shredded poached chicken (see note 1)
- 35 g shredded green cabbage
- 35 g shredded red cabbage
- 45 g shredded carrot
- 80 g sliced cucumber
- 70 g edamame beans
- 1 tsp crispy fried shallots (optional)
- 1 tsp sesame seeds (optional)
Instructions
- Assemble the salad ingredients – Arrange the chicken, cabbage, carrot, cucumber and edamame in a bowl.
- Make the dressing – Combine the dressing ingredients in a small bow.
- Dress the salad and serve – Drizzle the dressing over the salad. Top with the fried shallots and sesame seeds, if using, and serve.
Notes
Note 1 – For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm (2½ inches). Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
Note 2 – You can substitute the sweet chilli sauce for honey or maple syrup. If you would like a chilli hit, add 1 teaspoon of sriracha.
Note 3 – Use rice wine vinegar, white vinegar or apple cider vinegar as a lime juice substitute.
MAKE AHEAD
Prepare the chicken, salad ingredients and dressing 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate.LEFTOVERS
Once combined with the dressing, this salad is best served and eaten immediately as it will start to soften. Leftovers can, however, be stored in an airtight container in the fridge and consumed within 24 hours.Nutrition Facts
Chicken Salad with Creamy Peanut Dressing
Amount per Serving
Calories
598
% Daily Value*
Fat
36
g
55
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
14
g
Cholesterol
48
mg
16
%
Sodium
1730
mg
75
%
Potassium
1212
mg
35
%
Carbohydrates
41
g
14
%
Fiber
8
g
33
%
Sugar
22
g
24
%
Protein
32
g
64
%
Vitamin A
8060
IU
161
%
Vitamin C
45
mg
55
%
Calcium
158
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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