Ingredients
Units
Scale
Salad
- 1/2cup poached chicken
- 1/2 cup green cabbage
- 1/2 cup red cabbage
- 1/2 cup shredded carrot
- 1/2 cup cucumber, sliced
- 1/2 cup edamame beans
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)
- 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 sauce 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, 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 and consumed within 24 hours.
- Prep Time: 15 mins
- Category: salad, chicken, chicken salad
- Method: pan, assemble
- Cuisine: Asian