Crunchy Vegetable Chicken Salad with Asian Peanut Dressing
- April 21, 2019

Jennifer Anthony & Mary Jo McVay
This crunchy salad with a delicious Asian peanut dressing is one you are going to love.
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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