Ingredients
Dressing
- 1/3 cup natural creamy peanut butter
- 2 tablespoons low sodium soy sauce (or coconut aminos)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger
- 1 clove garlic, finely minced
- Dash of crushed red pepper flakes
- 3 tablespoons water (to thin dressing)
Salad
- 4 cups shredded rotisserie chicken
- 1 cup edamame
- 1 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Toppings
- 1/4 cup chopped peanuts
- 1 tablespoon sesame seeds
Instructions
- Prepare the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, grated ginger, minced garlic, crushed red pepper flakes, and water until smooth and well combined.
- Combine the salad ingredients: In a large bowl, add the shredded rotisserie chicken, edamame, chopped cucumber, red bell pepper, shredded carrots, sliced green onions, chopped cilantro, and chopped mint. Gently toss to mix.
- Add the dressing: Pour the prepared peanut dressing over the combined salad ingredients.
- Toss and serve: Toss the salad thoroughly until everything is evenly coated with the dressing. Sprinkle the chopped peanuts and sesame seeds on top as a finishing touch. Serve immediately for best freshness and texture.
Notes
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- For a spicier salad, increase the crushed red pepper flakes to taste.
- Coconut aminos can be used instead of soy sauce for a gluten-free option.
- Add more water if the dressing is too thick for easier tossing.
- This salad can be stored covered in the refrigerator for up to 2 days, but fresh herbs may wilt slightly over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
