Peanut Chicken Salad
with Spicy Dressing
It’s about dang time. This salad has it ALL.
Crunch, colors, textures and all the protein and vegetables you need…plus the dressing is the creamiest of them all.
This salad is great for lunch but with all this warm weather we are still having, this salad is perfect for dinner – eating outside, is a must!
Mason jar or not.
You don’t have to have mason jars to make these salads. No need to go out and buy some…if you have the larger ones with a wide mouth (that’s what I use), they work great. I also arrange salads in a Pyrex glass round or square container with a lid.
The dressing needs a moment.
I love the thickness of this dressing – it coats the entire salad perfectly!
It required very little chopping – only garlic and ginger. Shake everything up in a jar and you’ve got it.
Use high quality peanut butter – it should only have peanuts and salt on the ingredients list. Hot water helps it all come together…and I love the addition of sesame oil, chili flakes and rice wine vinegar.
More Mason Jar salads to try!
Peanut Chicken Salad with Spicy Dressing
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2 boneless cooked chicken breasts or rotisserie chicken meat
- 3 cups shredded napa cabbage
- 1 cup red/purple cabbage
- 1 head romaine lettuce, chopped
- 2 carrots, peeled or grated
- 1 red bell pepper, sliced
- 1 medium sized cucumber, sliced
- 1 heaping cup snap peas
- 1/3 cup roasted peanuts
- 1–2 scallions, sliced – for garnish
Spicy Peanut Dressing
- 3/4 cup creamy peanut butter
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon coconut aminos or soy sauce (optional but delicious)
- juice from 1 lime
- 1 heaping teaspoon freshly grated ginger
- 2–3 garlic cloves, minced
- 1 pinch red pepper flakes
- 1/2 teaspoon (or more) sriracha hot sauce
- salt and pepper, to taste
- hot water, as needed to thin the dressing
Instructions
The instructions are simple – layer the ingredients on top of one another in a mason jar or arrange them on a shallow serving bowl or plate to be enjoyed right away.
- To make the dressing, combine all ingredients in a jar with a lid. Add in 1 tablespoon of hot water and stir until smooth – keep adding more water to thin out the dressing and help the peanut butter become more smooth. Store in the container with the lid on in your refrigerator.
Store the salad without the dressing on. Only dress the salad when you are ready to enjoy it.
Notes
This recipe makes 4 lunch sized salads.
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: stove top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
