Shredded Chicken Salad - Asian Peanut dressing

Try this Asian-inspired Shredded Chicken Salad. It's nutritious and delicious, packed with protein and vibrant veggies!

5 from 3 votes

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Course: Salad

Cuisine: asian

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose

Prep Time: 20

Cook Time: 10

Servings:

Calories: 1195kcal

Author: Lei

poached the chicken breast: Place a large pot with water (enough water to cover the chicken by 5cm, about 2 finger joints) over a medium-high heat and bring just to the boil. Add the chicken pieces and boil for 2 minutes. Turn off the heat, covered and poach for 20 minutes. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done. Hand pull the chicken into long pieces
Combine peanut butter, warm water, balsamic vinegar, soy sauce and sesame oil in a bowl and whisk until well combined.
Place the shredded chicken meat, cucumber, carrot, coriander and peanuts in a mixing bowl, pour over the dressing then toss well. Serve immediately.

Peanut butter dissolves more quickly in warm water. Even if it doesn't seem like they'll combine, keep whisking until you achieve a smooth texture. You can also use oil instead of water.

Feel free to incorporate other veggies such as bell peppers or cooked beans, etc.

While peanut butter is recommended, you can experiment with other nut butter like almond or cashew butter for a different flavor.

Tofu or even chickpeas can be a great substitute for chicken if you're looking for a vegetarian option.