Peanut Crunch Chicken Salad

One thing about me is I will slather a savory peanut sauce on just about anything, and this peanut crunch chicken salad is one of my favorites to do so. It’s got crunch and texture from the cabbage, peanuts, and chili crunch, and is such a flavor bomb. It’s fresh, zingy, savory, and just the most epic lunch or dinner as is or added into some lettuce wraps or even served with some rice. You are going to love this one!

Serves 2-3.

Ingredients:

For the Peanut Crunch Chicken Salad:

• 1½ cups shredded rotisserie chicken

• 2 cubs shredded cabbage or coleslaw mix

• 1 cup shredded carrots

• 1 persian cucumber, sliced

• 3 tbsps cilantro, chopped

• ¼ cup peanut butter

• 2-4 tbsps hot water

• 1 tbsp soy sauce

• 2 tsps coconut aminos

• Juice from 1 lime

• 2 tsps hoisin sauce

• 1 tbsp sriracha 

• 1 tsp grated ginger

• Toppings:

• Chili oil (I like Lao Gan Ma)

• Chopped peanuts

• Fried shallots

• Sesame seeds

• Serve as is, in lettuce cups, or with white rice

Directions:

For the Peanut Crunch Chicken Salad:

• Start by making your peanut sauce. Add peanut butter, soy sauce, coconut aminos, lime juice, hoisin sauce, sriracha, and grated ginger to a jar with an airtight lid. Add 2 tbsps of hot water and shake until smooth, adding 1-2 more tbsps of hot water as needed until the consistency is creamy but not too runny.

• To a bowl, add the shredded chicken, cabbage, carrots, cucumber, and cilantro, and pour over the peanut sauce a little at a time, tossing as you go until the chicken salad is well coated in the peanut sauce.

• Serve topped with chili oil, chopped peanuts, fried shallots, and sesame seeds. Serve as is, in lettuce cups, or with white rice and enjoy!