Crispy Peanut Chicken Crunch Salad: Fresh & Flavorful (Print Version)

Peanut Chicken Crunch Salad offers satisfying textures and flavors. A quick, vibrant meal packed with fresh veggies, tender chicken, and a zesty peanut dressing.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Salad Base & Chicken

01 - 1 Rotisserie Chicken, shredded
02 - 1/2 head Red Cabbage, thinly sliced
03 - 2 Carrots, julienned or shredded
04 - 1 Red or Yellow Bell Pepper, thinly sliced
05 - 1/2 cup Fresh Cilantro, chopped

→ Zesty Peanut Dressing

06 - 1/2 cup Creamy Peanut Butter
07 - 1/4 cup Rice Vinegar
08 - 3 tbsp Soy Sauce (low-sodium preferred)
09 - 2 tbsp Honey (or maple syrup)
10 - 1 tbsp Toasted Sesame Oil
11 - 1 tbsp Fresh Ginger, grated
12 - 2 cloves Garlic, minced
13 - 1 tbsp Lime Juice

→ Crunchy Toppings & Optional Freshness

14 - 1/4 cup Roasted Peanuts, chopped
15 - 2 Green Onions, thinly sliced
16 - 1 tbsp Sesame Seeds
17 - Optional: Red pepper flakes, for heat

# Instructions:

01 - Okay, first things first, let's get chopping! Shred that rotisserie chicken – I just use my hands, it's messy but fast. Then, thinly slice your red cabbage, julienne those carrots and bell peppers, and give your cilantro a rough chop. This is where I always get a little carried away, ending up with a mountain of colorful veggies. It smells so fresh and vibrant, honestly, it's already a feast for the eyes!
02 - Now for the star of the show! In a medium bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, and lime juice. Whisk, whisk, whisk until it's super smooth and creamy. I always taste it at this point – sometimes it needs a tiny bit more honey, sometimes a splash more lime. Don't be afraid to adjust it to your liking; that's the beauty of home cooking!
03 - In a large mixing bowl (the biggest one you own, trust me), combine your shredded chicken, red cabbage, carrots, bell pepper, and cilantro. This is where the magic starts to happen! Toss it all together gently. I love seeing all the colors mingle; it just makes me happy. Don't add the dressing yet, though – we want to keep things crisp!
04 - Pour about half of your zesty peanut dressing over the chicken and veggie mixture. Now, get in there with tongs or your clean hands and toss, toss, toss! Make sure every single piece is coated. I always add the dressing in stages, because you can always add more, but you can't take it away if it's too much. You want it coated, not swimming!
05 - Once dressed, sprinkle in most of your roasted peanuts, green onions, and sesame seeds. Give it another gentle toss. This is where the "crunch" really comes alive! I honestly didn't expect how much difference the toasted peanuts would make to the overall texture and flavor profile when I first made this, but wow, it's a game-changer.
06 - Divide the Peanut Chicken Crunch Salad among plates or bowls. Garnish with the remaining roasted peanuts, green onions, and a final sprinkle of sesame seeds. Take a moment to admire your handiwork – it looks so fresh and inviting! The smell of the peanut dressing and fresh cilantro is just incredible. Serve immediately and dive in! It’s such a satisfying mix of textures and flavors; you'll be glad you made this Peanut Chicken Crunch Salad.

# Notes:

01 - Always taste your dressing before adding it to the salad; adjust sweetness, saltiness, or tang as needed – I learned this the hard way with an overly sour batch!
02 - Don't dress the entire salad if you plan on having leftovers; the veggies can get soggy.
03 - Toasting your peanuts makes a *huge* difference in flavor and crunch; don't skip that step!
04 - Serve immediately for maximum crunch and freshness.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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