Ingredients
- Cooked chicken breast: 2 cups, shredded
- Shredded cabbage: 4 cups
- Shredded carrots: 1 cup
- Chopped cilantro: 1/4 cup
- Chopped peanuts: 1/2 cup
- Rice noodles: 2 ounces, cooked
- Peanut butter: 1/4 cup
- Rice vinegar: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the shredded chicken, cabbage, carrots, cilantro, cooked rice noodles, and half of the chopped peanuts.
- Step 2: In a separate small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and water until smooth. Adjust water to achieve desired consistency.
- Step 3: Pour the peanut dressing over the chicken and vegetable mixture.
- Step 4: Toss everything together gently until well coated.
- Step 5: Garnish with the remaining chopped peanuts before serving.
Notes
- To prevent a soggy salad, store the dressing separately and toss just before serving.
- Reheating isn't recommended as the vegetables will wilt, so enjoy this salad cold.
- For an extra layer of flavor, serve the salad in lettuce cups for a refreshing crunch.
- Add a squeeze of lime juice to the peanut dressing for a bright, tangy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American