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Asian Crunch Salad

A vibrant and wholesome dish featuring shredded chicken, fresh vegetables, and a creamy peanut dressing, perfect for any occasion.
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Main Course, Salad
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can substitute with rotisserie chicken or tofu.
  • 2 cups mixed crunchy vegetables (bell peppers, carrots, cabbage) Use any crunchy vegetables you prefer.
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup peanuts, chopped
Dressing Ingredients
  • 1/4 cup creamy peanut butter Substitute with sun butter or tahini for nut allergies.
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup Use agave syrup for a vegan option.
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, mix the shredded chicken, mixed crunchy vegetables, green onions, cilantro, and peanuts.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and salt and pepper until smooth.
  3. Pour the peanut dressing over the salad and toss until well combined.
  4. You can serve it immediately or chill in the refrigerator for a few hours to let the flavors meld together.

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 35gProtéines: 28gFat: 24gLipides saturés: 4gSodium: 600mgFibre: 5gSucre: 8g

Notes

For added flair, top with extra peanuts and cilantro before serving. Garnish with lime wedges for added flavor.

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