Crunchy Vegetable Chicken Salad with Asian Peanut Dressing

April 21, 2019

Jennifer Anthony & Mary Jo McVay

CategoryEntrees, SaladsDifficultyBeginnerYields6 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

This crunchy salad with a delicious Asian peanut dressing is one you are going to love.

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INGREDIENTS

For Salad

3 large carrots, diced

1 large red bell pepper, diced

1 large yellow bell pepper, diced

½ napa cabbage, roughly chopped

4 radishes, diced

4 scallions, thinly sliced

¼ cup cilantro or parsley, roughly chopped

1 ½ lbs boneless, skinless chicken breast

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

1 tsp garlic powder

¼ tsp onion powder

For Dressing

6 tbsp rice wine vinegar

4 tbsp sesame oil

4 tbsp soy sauce or coconut aminos

6 tbsp Powdered Peanut Butter (like PB2 or PBFit)

1 tbsp ginger root, minced

1 tbsp sesame seeds

¼ tsp black pepper

DIRECTIONS

1

Dice carrots, bell peppers, cabbage, radishes, scallions, and parsley or cilantro and toss in a large salad bowl.

Spray large skillet with nonstick cooking spray. Add 1 tbsp olive oil. Pat chicken breasts dry and sprinkle evenly with salt, pepper, garlic powder, onion powder. Cook on medium high for approximately 3 minutes per side.

Once chicken is done, let chicken cool and then dice and add to salad mixture.

Make dressing: In a small bowl mix rice wine vinegar, sesame oil, powdered peanut butter, ginger, sesame seeds, and pepper together.

Dress salad and toss well to evenly coat, serve, and enjoy.

COUNTS AS

2 1/2 Proteins, 3 Vegetables, 2 Fats

NOTES

VIEW NUTRITION FACTS

Nutrition Facts

Servings 6

Amount Per Serving
Calories 431

% Daily Value *
Total Fat 14g22%
Total Carbohydrate 59g20%
Dietary Fiber 9g36%
Sugars 7g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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