Peanut Chicken Salad with Cabbage and Spinach

5 from 1 vote

Peanut Chicken Salad with Cabbage and Spinach

This is an easy and delicious Asian-inspired salad with peanut dressing that requires no cooking, though you can make your own cooked chicken easily.

Course Main Course, Salad

Cuisine Asian

Keyword asian, Chicken, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, no-cook, Peanut Butter, salad

Prep Time 15

Total Time 15

Servings

Calories 437kcal

Author Jenny Ross

Ingredients

Dressing

3-4 tablespoons warm water
2 tablespoons peanut butter unsweetened, or almond butter if avoiding peanuts
2 tablespoons defatted peanut powder or almond powder if avoiding peanuts
2 tablespoons gluten-free soy sauce coconut aminos
1/2-1 tablespoon monk fruit powdered to taste, omit if using coconut aminos
1 tablespoon rice vinegar
1/2 tablespoon lime juice
1 garlic clove minced
1/2 tablespoon ginger grated
pinch of cayenne omit for nightshade-free

Salad

2 cups coleslaw mix
2 cups baby spinach or other mixed greens
1/2 bell pepper cut into matchsticks, omit for nightshade-free
2 green onions sliced thin
1 pound chicken breast poached, cooled, and shredded (or use any other pre-cooked chicken)
2 tablespoons cilantro minced, optional

Get Recipe Ingredients

Instructions

Whisk together all dressing ingredients until smooth in a large bowl. Add in the salad ingredients and toss to coat everything evenly. Divide between two plates and sprinkle with cilantro, if using.

Notes

The fastest and easiest way to prepare chicken breasts is to lightly oil a rimmed baking sheet and place the chicken on top. Bake in a 450ºF pre-heated oven for 15-20 minutes, or until a thermometer measures 165ºF at the chicken’s thickest point. Let rest 5 minutes before slicing.

Nutrition without nightshades: Calories: 428 cal, Carbs: 13g, Fiber: 4g, Fat: 15g, Protein: 59g

P:E Ratio: 2.36

Nutrition