Description
A light yet satisfying salad featuring tender shredded chicken, crunchy veggies, and a creamy peanut dressing.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked and shredded chicken
- 1 cup mixed fresh vegetables (like bell peppers, cucumbers, and carrots)
- 1/2 cup peanuts (roughly chopped)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Combine the cooked rice, shredded chicken, and mixed vegetables in a large bowl. Mix gently to incorporate everything nicely.
- Whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil in a separate bowl until smooth. Ensure there are no lumps for a creamy dressing.
- Pour the peanut dressing over the salad mixture and toss well to combine everything evenly.
- Add chopped peanuts and mix gently, giving your salad that perfect crunchy texture.
- Season with salt and pepper to taste. Give it one last gentle toss to distribute the flavor.
- Serve immediately or chill in the refrigerator for a quick meal prep option. It’s just as tasty cold!
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu. Keep any leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken salad, rice salad, peanut dressing, easy dinner, healthy salad