Food and the City: Asian Slaw Chicken Salad with Peanut Dressing Yum

June 09, 2014

Asian Slaw Chicken Salad with Peanut Dressing


This salad. This salad makes me love salads again. It's a fun salad. It's a delicious salad. A salad you need to shove in your face, immediately.


It's filling, packed with nutrition, and is the perfect addition to your summer dinner roster!


Asian Slaw Chicken Salad with Peanut Dressing

1 12oz package of Asian-style slaw. (We put our own together by shredding and combining kale, napa cabbage, cilantro, carrots, sesame seeds, and avocado.)
1/3 cup Almonds
2 boneless, skinless Chicken Breasts 
1 cup Peanut Sauce (recipe below)

Peanut Sauce: 
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sriracha sauce
1 teaspoon water

Combined all ingredients for the peanut sauce in a bowl and whisk until it comes together. If sauce is too thick for your liking, add in an additional teaspoon of water.

Wash and dry your chicken breasts, then lay them out flat in a dish and pour on 1/2 cup of peanut sauce. Allow the chicken to marinate in the refrigerator for 1 hour.

Spray your grill pan with cooking spray and heat on medium-high. Grill chicken breasts until cooked throughout, about 3-4 minutes per side.

Transfer grilled chicken to a plate and let rest for 5 minutes. While chicken is resting, combined all of your ingredients for your slaw if making it fresh, or empty out your package into a bowl. Toss in almonds then pour on remaining peanut sauce. Slice up chicken breasts to add to your salad and enjoy!