Ingredients
- Red Chile-Peanut Dressing
- 3 tbsp low sodium soy sauce
- 1 tbsp grated fresh ginger
- 3 tbsp rice vinegar
- 1 tbsp chipotle puree
- ¼ cup low sodium chicken stock
- 2 tsp toasted sesame oil
- 3 tbsp natural peanut butter
- ¼ tsp freshly ground black pepper
- 1 tbsp light brown sugar
- Chicken Salad
- ½ head Napa cabbage
- ½ head romaine lettuce
- 2 medium carrots, peeled
- 4 oz snow peas (about 1 cup), trimmed
- ¼ cup coarsely chopped fresh cilantro leaves
- ¼ cup thinly sliced green onions, light and dark parts
- 4 boneless, skinless chicken breasts, 8 oz each
- 1 tbsp canola oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup chopped roasted peanuts
Preparation
Step 1
Red Chile-Peanut Dressing
Whisk all ingredients together in a medium bowl. The dressing will keep covered in the refrigerator for up to 2 days.
Chicken Salad
1. Finely sliced the cabbage and romaine lettuce with a large, sharp knife and place in a large bowl. Shred the carrots on the large holes of a box grater and add to the cabbage mixture. Add the snow peas, cilantro and green onions and set a side for the moment.
2. Heat the grill to high
3. Brush each chicken breast on both sides with the oil and season with salt and pepper. Grill for 4 minutes on each side until slightly charred and just cooked through. Remove from grill, transfer to a cutting board, and let rest for 5 minutes. Shred the chicken: Hold the edge of a breast with a pair of tongs, rest the chicken on the cutting board, and use a fork to pull apart the meat.
4. Add the dressing to the cabbage mixture and toss well to combine. Transfer the mixture to a large platter, top with the shredded chicken and chopped peanuts.
Cal 438, Prot 61 g, Carb 19 g, Sugar 7 g, Total Fat 14 g, Sat Fat 2 g, Chol 132 mg, Sodium 734 mg, Fiber 7 g.