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Chopped Sesame Chicken Salad with Peanut Style Dressing

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Salad
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 4 C spinach sub: mixed greens
  • 1 C carrots, julienned
  • 1 C cabbage, thinly sliced
  • 1/2 C peanuts, chopped sub almonds or cashews for Whole30
  • 1 mango, cubed
  • 2 C shredded chicken see notes
  • 1/2 C cilantro
  • 1/4 C green onion,
  • 2 C broccoli florets, raw
  • 1 red pepper, diced
  • 1/2 C edamame, shelled sub: snap peas
  • sesame seeds optional garnish
Peanut Vinaigrette
  • 3 tbsp coconut aminos
  • 3 tbsp rice wine vinegar
  • 2 tbsp creamy peanut butter sub cashew butter if Whole30
  • 1.5 tsp honey
  • 3/4 tsp sesame oil
  • 3/4 tsp garlic powder
  • 1/2 tsp ground ginger

Method
 

  1. In a large mixing cup or small bowl combine ingredients for dressing. Whisk until smooth.
  2. In a large serving bowl combine all salad ingredients minus the shredded chicken, edamame & peanuts. Using a pizza cutter or chopped salad tool, chop the salad.
  3. Add the chicken, edamame, peanuts & dressing. Toss to combine. Split into 2 bowls for serving & garnish with sesame seeds.

Notes

For Shredded Chicken: Any leftover chicken will work in this recipe. Rotisserie chicken is also an option. To cook your own chicken in the instant pot, add 1-2 chicken breasts (about 1 lb) to the instant pot with 1/4 C of water. Cook on high pressure for 15 minutes & Shred. 
Kid Friendly: Set aside some dressing to use as a dipping sauce & serve chicken, red pepper, brocolli, mango, or carrots as a 'Deconstructed' Salad. If service to children without the pinching grasp, make sure the food is cut into strips. You can also toss the veggies in the microwave with a small amount of water for a quick steam in order to make them soft.