Asian Chicken Crunch Salad That Dances with Flavor
Experience a vibrant Asian Chicken Crunch Salad that refreshes your palate with crunchy vegetables, tender chicken, and creamy peanut sauce.
Equipment
- Mixing bowl
- - Skillet
- Whisk
- jar
- - Cutting board
Ingredients
For the Peanut Sauce
- 1/2 cup Peanut Butter Almond butter can be used as a substitute.
- 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar if needed.
- 2 tablespoons Honey Maple syrup works for a vegan option.
- 2 tablespoons Soy Sauce Coconut aminos are a good gluten-free alternative.
For the Salad Base
- 4 cups Napa Cabbage Green cabbage can be used instead.
- 2 cups Romaine Lettuce Feel free to swap for iceberg.
- 2 cups Baby Spinach Kale is a good alternative.
For the Toppings
- 2 cups Rotisserie Chicken Grilled tofu is a vegan substitute.
- 1 cup Bell Peppers Any variety can be used.
- 1 cup Seedless Cucumber Zucchini can work as well.
- 1/2 cup Green Onions Optional, but enhances freshness.
- 1/4 cup Cilantro Leaves Can substitute with parsley.
- 1/3 cup Slivered Almonds Cashews or walnuts can be used.
- 1 cup Chow Mein Noodles Can use crispy wonton strips or omit.
Instructions
How to Make
- In a medium bowl, whisk together peanut butter and rice vinegar. Gradually add honey and soy sauce, mixing until smooth and creamy. Refrigerate until ready to use.
- In another bowl, combine rice vinegar, honey, Garlic Chili Crunch, and both oils. Whisk until well blended and transfer to a jar.
- Heat a skillet over medium heat, add slivered almonds, and toast until golden brown, about 3-5 minutes. Let cool on a paper towel.
- Finely chop the Napa cabbage, Romaine, spinach, bell peppers, green onions, and cucumber into bite-sized pieces.
- In a large bowl, combine the prepared vegetables and toss with the vinaigrette. Add shredded chicken, chow mein noodles, toasted almonds, and cilantro. Drizzle with peanut sauce before serving.
Notes
Use fresh ingredients for the best flavor. Adjust the sauces to your taste preference.