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
- 35 g shredded green cabbage
- 35 g shredded red cabbage
- 45 g shredded carrot
- 80 g sliced cucumber
- 70 g edamame beans
- 1 tsp store-bought crispy-fried shallots (optional)
- 1 tsp sesame seeds (optional)
Instructions
- Arrange the chicken, cabbage, carrot, cucumber and edamame in a bowl.
- Combine the dressing ingredients in a small bowl, then drizzle over the salad. Top with the fried shallots and sesame seeds, if using.
Notes
Note 1 – 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 2 – 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.
Scan for full recipe:
