Name: Peanut Crunch Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 1½ cups shredded rotisserie chicken; 2 cubs shredded cabbage or coleslaw mix; 1 cup shredded carrots; 1 persian cucumber, sliced; ¼ cup peanut butter; 2-4 tbsps hot water; 1 tbsp soy sauce; 2 tsps coconut aminos; Juice from 1 lime; 2 tsps hoisin sauce; 1 tbsp sriracha; 1 tsp grated ginger; Toppings: Chili oil (I like Lao Gan Ma); Chopped peanuts; Cilantro; Fried shallots; Lettuce cups or white rice for serving (optional)

Description

A crunchy, creamy, peanut chicken salad that makes the perfect meal prep or 10 minute lunch!

Ingredients

Scale

For the Peanut Crunch Chicken Salad:

1½ cups shredded rotisserie chicken
2 cubs shredded cabbage or coleslaw mix
1 cup shredded carrots
1 persian cucumber, sliced
¼ cup peanut butter
2–4 tbsps hot water
1 tbsp soy sauce
2 tsps coconut aminos
Juice from 1 lime
2 tsps hoisin sauce
1 tbsp sriracha
1 tsp grated ginger
Toppings:
- Chili oil (I like Lao Gan Ma)
- Chopped peanuts
- Cilantro
- Fried shallots
- Lettuce cups or white rice for serving (optional)

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Instructions

For the Peanut Crunch Chicken Salad:

Start by making your peanut sauce. Add peanut butter, soy sauce, coconut aminos, lime juice, hoisin sauce, sriracha, and grated ginger to a jar with an air tight lid. Add 2 tbsps of hot water and shake until smooth, adding 1-2 more tbsps of hot water as needed until the consistency is creamy but not too runny.
To a bowl, add the shredded chicken, cabbage, carrots, and cucumber and pour over the peanut sauce a little at a time, tossing as you go until the chicken salad is well coated in the peanut sauce.
Top with chili oil, chopped peanuts, fried shallots, and cilantro. Serve as is, in lettuce cups, or with white rice and enjoy!

Prep Time: 10
Category: Lunch
Method: No Cook
Cuisine: Asian