Crispy Peanut Chicken Crunch Salad: My Speedy Weeknight Fix (Print Version)

This Peanut Chicken Crunch Salad delivers big flavor and satisfying crunch. It's my easy, vibrant, and totally delicious weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free, Gluten-Free (with Tamari)

# Ingredients:

→ Crunchy Base Ingredients

01 - 2 cups shredded cooked chicken (rotisserie works great!)
02 - 3 cups finely shredded red cabbage
03 - 1 cup julienned carrots
04 - 1 red or yellow bell pepper, thinly sliced

→ Creamy Peanut Dressing

05 - 1/2 cup creamy peanut butter
06 - 1/4 cup low sodium soy sauce (or tamari for gluten-free)
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon grated fresh ginger
10 - 2 cloves garlic, minced
11 - 1 teaspoon toasted sesame oil
12 - 2-4 tablespoons water or chicken broth (to thin)

→ Finishing Touches

13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup dry roasted peanuts, roughly chopped

# Instructions:

01 - First things first, let's get that amazing dressing going. In a medium bowl, I usually combine the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated fresh ginger, minced garlic, and sesame oil. Whisk it all together until it's smooth and creamy. This is where the magic starts to happen, and the aroma, honestly, it's intoxicating! If it's too thick, add water or chicken broth a tablespoon at a time until it reaches a pourable consistency that still coats a spoon. I always taste it here and adjust; sometimes it needs a bit more tang or sweetness.
02 - While the dressing is chilling (or waiting, if I'm impatient!), I get all my veggies ready. Shred the red cabbage finely – I love using a mandoline for this, but a sharp knife works too. Julienne the carrots into thin matchsticks, and thinly slice your bell pepper. This step is all about getting those beautiful, uniform pieces that make every bite of the Peanut Chicken Crunch Salad satisfying. I remember one time I rushed this and had chunky bits and fine bits; it still tasted good, but the texture wasn't quite there.
03 - In a large mixing bowl, I gently toss together the shredded cooked chicken, the prepared red cabbage, carrots, and bell pepper. This is where you see the vibrant colors start to come together, it’s honestly so pretty! Make sure everything is well combined. I like to use my hands for this part, just to feel the textures and ensure an even mix. Sometimes I get a little messy, but that's just part of the fun, right? This base for the Peanut Chicken Crunch Salad is already looking good!
04 - Now for the best part! Pour about two-thirds of the prepared peanut dressing over the chicken and vegetable mixture. Gently toss everything until the dressing evenly coats all the ingredients. You want every piece to have that delicious peanut flavor. I usually start with less dressing and add more if needed, because I hate an overdressed salad. You can always add more, but you can't take it away! Trust me, I've learned that the hard way.
05 - Once the salad is well-dressed, it's time for the final flourishes. Stir in the fresh cilantro and the chopped dry roasted peanuts. These additions are so crucial for that signature <em>crunch</em> and fresh herby lift. The smell of the fresh cilantro mixing with the peanut dressing is just divine. I usually hold back a small handful of peanuts and cilantro for garnishing the individual servings later.
06 - Transfer the Peanut Chicken Crunch Salad to a serving platter or individual bowls. If you saved some, sprinkle the remaining chopped peanuts and fresh cilantro over the top for an extra flourish. Serve immediately and enjoy that incredible combination of textures and flavors. It's truly a satisfying meal, and honestly, it disappears so fast in my house! This salad is best enjoyed fresh, so dig in!

# Notes:

01 - Always taste the dressing before adding it to the salad; it's easier to adjust flavors then.
02 - For meal prep, store dressing and salad components separately to maintain that amazing crunch.
03 - Leftover shredded turkey or pan-fried tofu makes a great substitute for chicken.
04 - A light lager or iced green tea pairs wonderfully with the zesty, nutty flavors of this dish.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife or mandoline
04 - cutting board
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

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