Peanut Chicken Salad
A super flavorful crisp salad creation with marinated chicken and a ginger peanut lime dressing.
Ingredients
For the Chicken
- 8 Chicken Thighs boneless, skinless
- ½ cup Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Honey or Date Syrup
- 3 Small Limes juice & zest
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Cayenne Pepper
- ½ cup Fresh Cilantro fine chopped
For the Ginger Peanut Lime Dressing
- ⅔ cup Oil
- ⅓ cup Apple Cider Vinegar
- ¼ cup Honey or Date Syrup
- ¼ cup Lime Juice
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- ⅔ cup Peanut Butter natural is best
- 2 tbsp Fresh Ginger fine grated
For the Salad
- 1 16oz bag Broccoli Slaw
- 1 10oz bag Romaine Salad Mix
- 1 English Cucumber halved and sliced
- ½ Medium Red Onion sliced
- 1 cup Cilantro chopped
- ½ cup Peanuts chopped
- 1 cup Wonton Strips ginger or regular
- 1 Lime cut in ⅛s, for garnish
Instructions
- Add chicken to a gallon-sized zipper bag. Combine marinade ingredients in a bowl and then pour over chicken. Seal bag and place in refrigerator for at least 4 hours (up to over night).
- Add dressing ingredients to a mason jar. Secure lid and shake vigorously to combine. Place in refrigerator and let chill.
- In a large saute pan over medium high heat, add chicken and a half cup of the marinade. Cook for 10 minutes on each side. Remove from heat and let cool on a cutting board before slicing.
- In a large bowl, combine broccoli slaw, romaine mix, onions, cilantro and cucumbers. Add half of dressing, half of wonton strips and half of chopped peanuts. Toss to coat.
- In a shallow bowl, add a portion of the salad mixture. Place sliced chicken to one side of bowl. Sprinkle with wonton strips. Drizzle with dressing and then sprinkle with chopped peanuts. Garnish with 2-3 lime slices
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