chop chicken salad with peanut sauce

salad

After much sweat and many tears, (ok not really,)  I realized the problem with chop salads. You have to chop A LOT of vegetables. (And fruit. Don’t worry sweet mango, we haven’t forgotten you!)

But, all that work is worth it, because oh my goodness this salad is delicious.

ingredients:

  • 1 small cabbage
  • 1-2 grated carrots
  • 3/4 cup grated or chopped zucchini
  • 2 chicken breasts, shredded
  • 1/2 red pepper, chopped
  • 1/2 cup lima beans or soybeans
  • 3-4 green onions, chopped
  • 1/2 cup cilantro
  • 1 mango, chopped
  • 1/2 cup peanuts

for peanut sauce:

  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon oil
  • ¼ cup peanut butter
  • ¼ cup water

directions: 

  1. Bring a pot of water to a boil and add the chicken breasts. Cover and cook for about 15 minutes. Drain the water, shred chicken with a fork and place in a large bowl to cool.
  2. Chop the cabbage, green onion, zucchini, red pepper and mango. Add to the bowl of chicken.
  3. Grate the carrot and add it to the bowl, along with the lima beans and cilantro. Put this giant bowl of deliciousness in the fridge to chill.
  4. Mince the garlic and add to a small mixing bowl with the soy sauce, vinegar, sugar, lime juice and oil. Whisk until smooth. Add the peanut butter and water and whisk again until smooth.
  5. Toss the dressing with the salad and add the peanuts on top. Serve chilled.

chicken chop close up

For some reason I unintentionally made a salad that could serve a family of 14 for my husband and I to eat by ourselves. Soooo, we had lots of leftovers. I ended up putting it in a whole-wheat pita for lunch the next day and I think I liked it even better that way. YUM.

*If you plan on having leftovers, keep the salad and dressing separate so it will store better. No one likes soggy cabbage…or at least let’s hope not.

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