Asian Chicken Crunch Salad
Four light portions of chilled chicken, cooked edamame, crisp vegetables, herbs, and peanuts in a sesame-and-peanut dressing.
Ingredients
Main Ingredients
- 2 cups cooked chicken diced and chilled
- 1 cup shelled edamame cooked and cooled according to package directions
- 1 red bell pepper chopped
- 1 cup shredded carrots
- 2 cups mixed greens
- 1/4 cup sliced green onions
- 1/4 cup cilantro chopped
- 1/4 cup peanuts chopped
Dressing Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter smooth
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- Salt and pepper to taste
As Needed
- water as needed to thin the dressing
Instructions
Prepare
- Use cooked, chilled chicken and cooked, cooled shelled edamame; follow any required cooking directions on the edamame package first. Dry the greens and prepare the vegetables and herbs.
- Whisk sesame oil, soy sauce, peanut butter, honey, rice vinegar, and ginger until smooth. Add water as needed for a pourable consistency and season with salt and pepper.
Assemble
- Combine chicken, edamame, bell pepper, carrots, greens, green onions, and cilantro. Toss with enough dressing to lightly coat, reserving any extra.
- Fold in the peanuts and divide into 4 light portions. Serve immediately; keep dressing and peanuts separate from any portions being stored.
Notes
- Keep refrigerated at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Store bread or greens and crisp toppings separately; add dressing close to serving.