Asian Chicken Salad with Creamy Peanut Dressing


This is a great lunch prep and makes a large serving for a high protein meal that’s filling and light at the same time.

INGREDIENTS

 

Salad

  • 3 lbs chicken breast, cooked and shredded (about 3-4 breasts)
  • 1 - 16 oz bag of slaw (can use less or smaller bag)
  • 2 c edamame (shelled)
  • 1 bundle green onions, chopped
  • 1 shallot, diced small
  • 1/4 c peanuts (shelled)

Dressing 

  • 1 c cottage cheese
  • 2 T peanut butter
  • 3 T coconut aminos or soy sauce
  • 1 1/2 tsp ginger
  • 3 T rice vinegar
  • 2 T granulated monk fruit (or desired sweetener)
  • 1/2 tsp salt
  • 1/4 c water to thin (can use more to desired consistency)
  • 1 lime, juiced

STEPS

  1. To put the salad together, add all salad ingredients except peanuts to a large bowl and stir to combine. 

  2. To make the dressing, add all dressing ingredients to a blender and blend well. 

  3. Pour dressing over salad and toss. Add peanuts to the top for a crunch. Store in the fridge. Makes 5 - 3 cup servings

🍑 Nourishment Breakdown

Per 3 cup Serving 

403 calories / 11g fat / 18g carb / 9g fiber / 55g protein

PROTEIN chicken, edamame, cottage cheese

FAT peanuts, peanut butter

FIBER slaw, edamame, onion

CARB/STARCH edamame

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Asian Chicken Salad with Creamy Peanut Dressing

Servings

5 - 3 Cup Servings

Calories

403

Category

Dinner

Ingredients

    blank

    • 3 lbs chicken breast, cooked and shredded (about 3-4 breasts)
    • 1 - 16 oz bag of slaw (can use less or smaller bag)
    • 2 c edamame (shelled)
    • 1 bundle green onions, chopped
    • 1 shallot, diced small
    • 1/4 c peanuts (shelled)

    blank

    • 1 c cottage cheese
    • 2 T peanut butter
    • 3 T coconut aminos or soy sauce
    • 1 1/2 tsp ginger
    • 3 T rice vinegar
    • 2 T granulated monk fruit (or desired sweetener)
    • 1/2 tsp salt
    • 1/4 c water to thin (can use more to desired consistency)
    • 1 lime, juiced

    Steps

    1. To put the salad together, add all salad ingredients except peanuts to a large bowl and stir to combine. To make the dressing, add all dressing ingredients to a blender and blend well.
    2. Pour dressing over salad and toss. Add peanuts to the top for a crunch. Store in the fridge. Makes 5 - 3 cup servings
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    23 comments

    Anyway to make the sauce without cottage cheese? I can’t do cows dairy
    ———
    thepeachiespoon replied:
    A dairy free Greek style plain yogurt works great

    Torrey Peak

    I am so excited to make this recipe! If I wanted to use PB fit, what would be the amount that I would use to sub for the peanut butter? Thank you so much!
    ———
    thepeachiespoon replied:
    Yes! That works

    Allison

    This is really good. I used one container of shredded rotisserie chicken from Aldi – 2 bags of their asian salad kit (without any of the dressing or other items in the bag). A couple of things I think would be interesting to try next time: either adding chopped hard boiled eggs or maybe adding more rice vinegar for a little more tanginess. It is really good and filling though. I’m eating it for breakfast because it just sounded cool and refreshing on a muggy day.
    ———
    thepeachiespoon replied:
    Thanks so much for commenting !😊

    Caryn

    A quick and easy dish! I subbed out the cottage cheese with DF Greek yogurt and used PB2 since I was out of regular PB. A new family favorite
    ———
    thepeachiespoon replied:
    Love it! Thanks so much for commenting

    Erin

    Is very tasty. I used almond butter instead of peanut and did not use peanuts at all. I also used a little honey and maple syrup. And shredded rotisserie chicken. Delish!
    ———
    thepeachiespoon replied:
    Yay! Thanks for commenting

    Brin

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