Peanut Chicken Salad

This peanut chicken salad has shredded chicken, crunchy veggies, and edamame tossed in a creamy, tangy peanut dressing. It's a high-protein lunch that's ready in 15 minutes.

Course Appetizer, lunch, Main Course, Salad, Side Dish, Snack

Cuisine American

Keyword asian peanut chicken salad, chicken salad, high protein chicken salad, peanut, peanut chicken salad, peanut chicken salad recipe

Prep Time 15

Total Time 15

Servings servings

Calories 309kcal

Author Erin Antoniak

Ingredients

Salad

3 medium chicken breasts cooked
1 cup carrot shredded
1 red bell pepper diced small
½ cup shelled edamame
¼ cup green onion chopped
¼ cup cilantro chopped
salted peanuts chopped, for topping

Dressing

⅔ cup natural peanut butter
½ cup 5% plain Greek yogurt
¼ cup honey
¼ cup soy sauce
2 teaspoon sesame oil
1 lime juiced
1 clove garlic minced
½ teaspoon dried ginger powder
1 teaspoon salt
½ teaspoon red pepper flakes

Instructions

Add cooked chicken (3 medium breasts) to a food processor and shred it, or shred it finely by hand. Once shredded, add to a large bowl.
Add in carrots (1 cup), red bell pepper (1), edamame (½ cup), cilantro (¼ cup), and green onion (¼ cup). Toss to combine.
Make the dressing by whisking together the peanut butter (⅔ cup), Greek yogurt (½ cup), honey (¼ cup), soy sauce (¼ cup), sesame oil (2 tsp), lime juice (from 1 lime), garlic (1 clove), ginger (½ tsp), salt (1 tsp), and red pepper flakes (½ tsp) in a large bowl. It will be thick. Use a spoon to fully mix.
Add dressing to the chicken mixture and mix until the chicken is evenly coated.
Pour into a serving dish, then top with extra cilantro, green onion, and crushed peanuts before eating.

Nutrition