Description

A vibrant, crunchy salad with shredded chicken and a creamy, spicy peanut dressing. A fresh and healthy high-protein meal ready in under an hour.

Ingredients

Scale

3–4 cups cooked shredded chicken
1 head green cabbage (3–4 cups shredded)
1–2 large carrots (2 cups grated)
1 green papaya or mango (1–2 cups grated) (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3–4 red serrano peppers, sliced
salt to taste
lime juice to taste
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup toasted sesame oil
1/4 cup rice vinegar
2 tablespoons sambal oelek
2 tablespoons sugar
1 small knob fresh ginger, peeled
1 clove fresh garlic, peeled
1/4 cup water (to thin dressing)

Cook Mode Prevent your screen from going dark

Instructions

Prepare all salad ingredients (shred chicken, cabbage, grate carrots and optional papaya/mango, chop cilantro, slice green onions and serranos).
In a food processor or blender, pulse all dressing ingredients (peanut butter, soy sauce, sesame oil, rice vinegar, sambal, sugar, ginger, garlic) until smooth. Add water as needed to reach desired consistency.
In a large bowl, combine the shredded chicken, cabbage, carrots, optional papaya/mango, most of the cilantro, green onions, and serranos.
Drizzle a portion of the dressing over the salad and toss thoroughly to coat everything evenly.
Season the tossed salad with salt and fresh lime juice to taste. Add a splash of fish sauce if desired.
Serve chilled, garnished with remaining cilantro and chopped peanuts.

Notes

For best results, chill the assembled salad for 15-20 minutes before serving to allow flavors to meld.
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 4 days.
For a nut-free version, substitute peanut butter with sunflower seed butter and top with toasted sunflower seeds.
To reduce sodium, use coconut aminos instead of soy sauce.

Nutrition

Serving Size: 1 serving
Calories: 456 calories
Sugar: 20.9 g
Sodium: 645.3 mg
Fat: 30.4 g
Saturated Fat: ~5 g (estimated)
Trans Fat: 0 g
Carbohydrates: 31.9 g
Fiber: 6 g
Protein: 19.6 g