| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons grated ginger (about a 2-inch piece)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons chili paste
- 2 cloves garlic, grated on a rasp grater
- Juice of 1 lime
- 3 cups chopped cooked chicken, preferably rotisserie
- 2 cups chopped Napa cabbage
- 2 cups chopped romaine
- 2 cups chopped kale
- 1 cup bagged matchstick carrots
- 1 cup frozen shelled edamame, thawed
- 1/2 cup toasted sliced almonds
- 1/2 cup peanuts, chopped
- 6 mini sweet peppers, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon toasted sesame seeds
Instructions
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 46 g |
| Saturated Fat | 7 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 13 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 79 mg |
| Sodium | 585 mg |
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 46 g |
| Saturated Fat | 7 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 13 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 79 mg |
| Sodium | 585 mg |
Reviews
Delicious dressing:)
Excellent, very flavorful…we also added some dry, crushed ramen noodles
What are sweet peppers?
We love this salad! It’s less time consuming if you make the dressing early afternoon and refrigerate until you’re ready to start chopping the rest of the ingredients for dinner.
Delicious salad! You can definitely adjust the veggies based on what you have on hand. I have also made this with baby greens and spinach as the base and it’s still yummy.
I brined 2 boneless breasts the day before and we grilled them before dinner. I prepped everything early in the day so this all came together easily at dinner time. I added fried wontons and it’s a keeper for sure !
A lot of prep work. But is delicious and worth the work! I try to buy as many items I can that are already chopped.
So, so yummy! It took me longer to pull it together than expected, but so worth it!
Yum
I have been making a version of this weekly for the past few months. We love the dressing and the rest of the salad mixture I change up with whatever I have on hand. A lot of times I used bagged salad with a mixture of kale and cabbage and left over chicken of some sort. I love the addition of chopped peanuts. It gives a nice crunch.