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Crunchy Vegetable Chicken Salad with Asian Peanut Dressing

Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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

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
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.

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.