Beth's Chinese Chicken Salad | ENTERTAINING WITH BETH

Preheat the oven to 400°F.

Season the chicken breast with salt and pepper under the skin.

Roast the chicken in the preheated oven for 25 to 30 minutes until cooked through.

Remove the chicken from the oven and let it come to room temperature.

In a small bowl, combine 1/3 cup smooth peanut butter, 4 teaspoons rice vinegar, the zest and juice of 1 lime, and 3 tablespoons warm water. Whisk until smooth.

Add 1 teaspoon soy sauce, 1 teaspoon honey, 1 teaspoon freshly minced ginger, 1 minced garlic clove, 2 teaspoons toasted sesame oil, a pinch of red pepper flakes, and salt and pepper to taste to the dressing mixture. Whisk to combine.

Slowly add grape seed oil (or vegetable oil) to the dressing while whisking until fully combined.

Pour the dressing into an airtight container and set aside.

Cut the iceberg lettuce in half, lay it flat, and slice into thin ribbons. Add to a container.

Slice 1.5 cups of green cabbage and 1.5 cups of purple cabbage in the same manner and add to the container.

Store the lettuce and cabbage separately from the other vegetables to prevent sogginess.

Slice 1 cucumber in half lengthwise and then into half moons. Add to a separate container.

Take 3 peeled carrots, cut them into 2-inch lengths, then slice them lengthwise into strips. Add to the container.

Slice 1 red bell pepper into matchsticks and add to the container.

Add shelled soybeans to the vegetable container.

Shred the cooled chicken, discarding the skin, and place it in another airtight container.

To assemble your salad, take a bed of lettuce and cabbage from the container, add some vegetables from the vegetable container, and top with shredded chicken.

Sprinkle 2 tablespoons of dry roasted unsalted peanuts on top.

Pour the dressing into a smaller container that fits inside the salad container for easy transport.

When ready to eat, pour the dressing over the salad, toss, and enjoy.

Equipment Needed

Dietary

Allergens