Asian Chicken Salad with Peanut Dressing

By ccavaletti

Ingredients

• Kosher salt
• 1 1 1 c frozen shelled edamame
• 2 2 2 oranges
• 1/3 1/3 1/3 c creamy peanut butter
• 2 2 1 Tbsp plus 1 tsp low-sodium soy sauce
• 2 2 2 Tbsp rice vinegar
• 1 1 1 tsp Sriracha
• Freshly ground black pepper
• 1/2 1/2 1/2 head iceberg lettuce, chopped
• 2 2 2 c watercress, trimmed (I couldn't find watercress, so I used cilantro)
• 1 1 1 c crunch chow mein noodles
• 2-1/2 2-1/2 12 c shredded rotisserie chicken (about 12 oz)
• 1 1 2 c shredded carrots (about 2 carrots)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Bring a small sauce pan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.

Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.

Whisk the peanut butter, 1/4 c water, 2 Tbsp of the orange juice, the soy sauce, Sriracha and 1/8 tsp salt in a small bowl.

Toss the lettuce, watercress and half of the chow mien noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

From Food Network Magazine, January/February 2018