I can pretty much guarantee that when I go out to lunch, if there is an Asian chicken salad on the menu, I will almost always order it. There is something about the combination of chicken, lettuce, crispy vegetables and peanut sauce. Let me back up…I can pretty much guarantee if there is something with peanut sauce on the menu I will be ordering it. I mean who can resist peanut sauce? Clearly I can’t! I have created so many different variations of this type of salad over the years, mixing in different vegetables, or different types of greens and of course experimenting with ingredients in the peanut sauce. Courtney and I have come up with our own version of Asian chicken salad and not to toot our own horns (Is that even possible?) but we think it’s pretty close to perfect. Toot, toot!!!
Stephanie Heymann Photography
Serve this salad deconstructed or toss together and serve!
Stephanie Heymann Photography
- 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
- 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
- Combine all ingredients together in a blender or with an immersion blender and process until completely smooth. Can be made ahead.
- 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.
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