Asian Peanut Chicken Salad
Directions
- 1Start by preparing the vegetables: dice one cup of cabbage into small pieces.
- 2Cut up half a cup of cucumber, making sure to remove the insides to avoid a watery salad. Dice the cucumber into small pieces.
- 3Dice one carrot into small pieces.
- 4Dice one green onion into small pieces.
- 5Dice one apple into very small pieces.
- 6Prepare two full cups of chicken, dicing it into small pieces so all the flavor gets in.
- 7Make the sauce by combining two tablespoons of soy sauce, three tablespoons of peanut butter, the juice of half a lemon, one tablespoon of honey, two cloves of garlic, half a tablespoon of sesame oil, and a tablespoon of rice vinegar or water to thin it out.
- 8Mix all the ingredients together.
- 9Top the salad with nuts or seeds and some sesame seeds.
Ingredients
- 1 cup cabbage
- 0.5 cup cucumber
- 1 carrot
- 1 green onion
- 1 apple
- 2 cups chicken
- 2 tablespoons soy sauce
- 3 tablespoons peanut butter
- 0.5 lemon, juiced
- 1 tablespoon honey
- 2 cloves garlic
- 0.5 tablespoon sesame oil
- 1 tablespoon rice vinegar or water
- nuts or seeds
- sesame seeds
Equipment
cutting board
Tips
- Cut out the insides of the cucumber to prevent the salad from being watery.
- Cut vegetables and chicken as small as possible for better flavor distribution and crunch.
- Dicing the apple small provides crunch and freshness.
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