Name: Chicken Salad with Creamy Peanut Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 cup poached chicken; 1/2 cup green cabbage; 1/2 cup red cabbage; 1/2 cup cucumber, sliced; 1/2 cup shredded carrot; 1/2 cup edamame beans; 1 tbsp natural peanut butter (I used smooth); 1 tbsp tamari or all-purpose soy sauce; 1 tbsp sesame oil; 1 tbsp sweet chilli sauce (see note 1 for subs); 1 tbsp lime juice (see note 2 for subs); 1 tsp fried shallots (optional); 1 tsp sesame seeds (optional)

Instructions

Arrange chicken, cabbage, carrot, cucumber and edamame in a bowl.
Combine dressing ingredients, and drizzle over salad. Top with fried shallots and sesame seeds if using.

Notes

Note 1 – You can substitute the sweet chilli for honey or maple syrup. If you would like a chilli hit, add 1 tsp sriracha.

Note 2 – Use rice wine vinegar, white vinegar or apple cider vinegar as a lime juice substitute.

MAKE AHEAD – Prepare the chicken and salad ingredients 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate.

LEFTOVERS – Once combined with the dressing, the salad is best served and eaten immediately as the salad starts to soften. Leftovers can, however, be stored and consumed within 24 hours.