Chicken Salad with Creamy Peanut Dressing Recipe
This Chicken Salad with Creamy Peanut Dressing is made with pantry staples and green and red cabbage, carrot, cucumber and edamame beans for some crunch.
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Cooking tools:
- Pot
- Stove
- Tongs
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Whisk
- Measuring spoon
- Airtight container
- Refrigerator
- Serving bowl
Ingredients
- 75 g shredded poached chicken (see note 1)
- 35 g shredded green cabbage
- 35 g shredded red cabbage
- 45 g shredded carrot
- 80 g sliced cucumber
- 70 g edamame beans
- 1 tsp crispy fried shallots (optional)
- 1 tsp sesame seeds (optional)
- 1 tbsp natural peanut butter (I used smooth)
- 1 tbsp tamari or all-purpose soy sauce (use tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp sweet chilli sauce (see note 2 for subs)
- 1 tbsp fresh lime juice (see note 3 for subs)
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