Description

A vibrant and refreshing salad combining crisp vegetables, tender chicken, and a creamy peanut dressing. This salad is perfect for a light lunch or dinner, offering a delightful mix of textures and flavors.

Ingredients

Scale

For the Salad:

3 cups cooked, shredded chicken
4 cups shredded Napa cabbage (or green cabbage)
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 English cucumber, seeded and thinly sliced
1 cup shelled edamame
3 green onions, sliced
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup roasted peanuts, chopped
1 avocado, diced (optional)
1 cup crispy wonton strips or chow mein noodles (optional)

For the Peanut Dressing:

1/2 cup creamy peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
Water, as needed to thin the dressing

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Instructions

Prepare the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, minced garlic, and crushed red pepper flakes until smooth. If the dressing is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
Assemble the Salad: In a large bowl, combine the shredded chicken, Napa cabbage, red cabbage, carrots, red bell pepper, cucumber, edamame, green onions, cilantro, and mint. Toss the ingredients to mix well.
Dress the Salad: Pour the peanut dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
Add Toppings: Garnish the salad with chopped peanuts, diced avocado, and crispy wonton strips or chow mein noodles, if desired.
Serve: Divide the salad into serving bowls or plates. Enjoy immediately for the best texture and flavor.

Notes

Protein Variations: Feel free to substitute the chicken with grilled shrimp, tofu, or omit it entirely for a vegetarian option.
Make-Ahead Tips: You can prepare the vegetables and dressing in advance. Store them separately in the refrigerator and combine just before serving to maintain freshness and crunch.
Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for optimal texture, it’s best to consume it immediately after preparation.