Ingredients
Scale
Salad
- ½ cup (75 g) shredded poached chicken
- ½ cup (35 g) shredded green cabbage
- ½ cup (35 g) shredded red cabbage
- ½ cup (45 g) shredded carrot
- ½ cup (80 g) sliced cucumber
- ½ cup (70 g) edamame beans
- 1 tsp store-bought crispy-fried shallots (optional)
- 1 tsp sesame seeds (optional)
Dressing
- 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)
Instructions
- Arrange the chicken, cabbage, carrot, cucumber and edamame in a bowl.
- Combine the dressing ingredients in a small bowl, then drizzle over the salad. Top with the fried shallots and sesame seeds, if using.
Notes
Note 1 – You can substitute the sweet chilli sauce for honey or maple syrup. If you would like a chilli hit, add 1 teaspoon of sriracha.
Note 2 – Use rice wine vinegar, white vinegar or apple cider vinegar as a lime juice substitute.
MAKE AHEAD
Prepare the chicken, salad ingredients and dressing 48 hours in advance. Refrigerate for up to 2 days, ensuring you keep the dressing separate.
LEFTOVERS
Once combined with the dressing, this salad is best served and eaten immediately as it will start to soften. Leftovers can, however, be stored in an airtight container in the fridge and consumed within 24 hours.
- Prep Time: 15 mins
- Category: salad, chicken, chicken salad
- Method: pan, assemble
- Cuisine: Asian