Asian Chicken Salad with Peanut Ginger Dressing
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
For the Salad:
  • 1 chicken breast cooked and shredded
  • 3 C thinly sliced Napa cabbage
  • 1 + C thinly sliced purple cabbage
  • 1 C grated carrots
  • 1 red bell pepper thinly sliced
  • ½ C cooked and shelled endamame
  • ½ C loosely packed chopped fresh cilantro
  • 2 green onions sliced thin
  • ¼ C peanuts
For Peanut Sauce:
  • ⅓ C creamy natural peanut butter
  • 3 Tbsp unseasoned rice vinegar
  • Juice from 1 large lime
  • 1 Tbsp canola oil
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 garlic clove, minced
  • 1 Tbsp fresh grated ginger
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp warm water
Instructions
For the Peanut Sauce:
  1. Combine all ingredients together in a blender or with an immersion blender and process until completely smooth. Can be made ahead.
For the Salad:
  1. In a large salad bowl toss all ingredients together. Drizzle the peanut ginger dressing over the top and toss until mixed thoroughly. You will have some dressing leftover. Store the leftover dressing in an airtight container in the refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/asian-chicken-salad-with-peanut-ginger-dressing/