The classic Chinese chicken salad.
The one featured on every chain restaurant menu. It always sounds so good with the supposed crispy noodles and tangy dressing, but then you take a bite and you either have a way too sweet dressing, overcooked bland chicken, or a salt explosion in your mouth.
This Asian chicken salad has none of the above. Instead you have delicious and flavourful tender chicken pieces, crunchy cashews, loads of fresh and sautéed veggies, and a perfectly balanced, delectable peanut dressing. And just in time for this incredible spring weather we’ve been having. FINALLY! You know I actually got burnt on a walk last Friday?
Not only is this salad about a million times healthier and tastier than the usual restaurant variety, it also comes together in no time at all. Quick enough for a mid week dinner and refined enough for a Saturday night meal.
I’m normally drawn to that crispy rice noodle and canned mandarin orange salad too – but after one bite of this salad I’ll take my homemade version over the mundane chain variety any day!
Dara
Asian Chicken Salad with Peanut Dressing
Serves | 4 |
Meal type | Lunch, Main Dish, Salad |
Website | Salad adapted from How Sweet Eats and dressing adapted from Gimme Some Oven |
Ingredients
- 1/2 Tbsp canola oil
- 1 cup sugar snap peas (chopped)
- 2 red peppers (chopped)
- 2 garlic cloves (minced)
- 1/2 cup cashews
- 3 boneless, skinless chicken breasts (cut in pieces)
- 1 Tbsp soy sauce
- 1 large or 2 small romaine hearts (chopped)
- 1 mango (peeled and chopped)
- 1/2-3/4 cup frozen edamame beans (defrosted)
- 1/2-3/4 cup grated carrots
Dressing
- 1/2 cup natural peanut butter
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1/2 Tsp sesame oil
- 1 lime (juiced)
- 1/2-1 Tsp sriracha
- 3 Tbsp hot water
Note
This salad is extremely customizable - add as much or as little of all the ingredients as you would like. I like a salad with lots of stuff in it so I load it up. You will have extra dressing so save it in the fridge for future salads or use as a dipping sauce for veggies.
Directions
1. | Pre-heat a large non stick skillet over medium high heat and add olive oil. Add peppers, snap peas, and garlic an mix to coat. Add cashews and cook for about 5-7 minutes, or until they start to blacken and soften. Remove and set aside. |
2. | Spray the same skillet with cooking spray and add chicken. Season with salt and pepper and cook until just cooked through. Add soy sauce and mix to coat. Remove and set aside. |
3. | In a large bowl add romaine, carrots, edamame, and mango. Add pepper mixture and chicken and toss. Pour dressing evenly over salad and toss again to coat evenly with dressing. |
Dressing | |
4. | Combine all ingredients in a large bowl and mix to combine. If you like things a little spicier add some extra sriracha. |
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