Asian Shredded Chicken Salad
Ingredients
The salad
-
3
cups
shredded cooked chicken breast meat
-
4
cups
shredded Napa cabbage
-
1
cup
shredded radicchio
-
2
medium
carrots, peeled and grated
-
2
pieces
green onions, sliced thinly
-
¼
cup
chopped roasted peanuts
The vinaigrette
-
¼
cup
powdered peanut butter
-
¼
cup
unseasoned rice vinegar
-
2
tbsp
soy sauce or coconut aminos
-
2
tbsp
peanut oil
-
2
tbsp
unpasteurized honey
-
1
tbsp
sambal oelek
-
½
tsp
fish sauce
-
1
tbsp
grated fresh ginger root
-
2
cloves
garlic, minced
Instructions
- Combine the shredded chicken, Napa cabbage, radicchio, grated carrots, sliced green onions, and chopped peanuts in a large mixing bowl.
- In a separate bowl, whisk together all the vinaigrette ingredients until well combined.
- Pour the vinaigrette over the salad and toss well using your hands to massage the ingredients.
- Serve immediately or refrigerate for about an hour to allow flavors to meld.
- Store leftovers in the refrigerator for up to a couple of days.
Nutrition Facts (estimated)
Servings
2
Calories
675
Total fat
30g
Total carbohydrates
45g
Total protein
60g
Sodium
732mg
Cholesterol
128mg
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