Asian Chicken Crunch Salad
A bright and crunchy salad made with shredded rotisserie chicken and a delicious peanut-sesame dressing, perfect for quick meals and gatherings.
Ingredients
Salad Ingredients
- 2 cups shredded rotisserie chicken dark and white meat mix works well
- 1 cup shelled edamame thawed if frozen
- 2 cups mixed salad greens mix of baby spinach, arugula, and romaine is nice
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/4 cup sesame seeds
Peanut-Sesame Dressing
- 1/4 cup peanut butter smooth or crunchy
- 2 tablespoons soy sauce use low-sodium if preferred
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
Preparation
- Place the mixed greens in a large serving bowl.
- Add the shredded chicken, shelled edamame, sliced red pepper, shredded carrots, and sliced green onions.
- Sprinkle the sesame seeds over the top.
Dressing
- In a small bowl, whisk the peanut butter with soy sauce, rice vinegar, honey, and sesame oil until smooth.
- If the dressing is too thick, add water 1 teaspoon at a time until it reaches a pourable consistency.
Assembly
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Serve immediately for best crunch, or keep components separate for meal prep.
Notes
Store dressing separately in an airtight jar for up to 7 days. Assemble salad components to keep for 1-2 days. For a nut-free version, substitute peanut butter with sun butter or tahini.