- 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
- 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.
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.
- Prep Time: 15 mins
- Category: salad, chicken, chicken salad
- Method: pan, assemble
- Cuisine: Asian
Keywords: Chicken Salad with Creamy Peanut Dressing, Chicken Salad with Creamy Peanut Dressing recipe