Chicken Crunch Salad with Spicy Peanut Dressing
Prep Time: 25 minutes mins
Cook Time: 15 minutes mins
Total Time: 40 minutes mins
Looking for a healthy and flavorful salad recipe? This chicken crunch salad with spicy peanut dressing is the answer.
Prepare the chicken:
Boil a pot of water and add the chicken tenderloins.
Boil for 15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Drain the water using a colander and allow the chicken to cool.
Once the chicken is cool to the touch, shred the chicken and set it aside.
Prepare the cucumber:
Using the julienne peeler, begin peeling the outer layer of the cucumber. After about 2-3 passes, you will rotate the cucumber and peel the next side.
Avoid peeling into the center as it is too watery and has seeds.
Place the long cucumber strands on a paper towel and press out any excess moisture.
Prepare the dressing:
Add the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, and warm water to a blender. Buzz until creamy and smooth. Set aside.
Prepare the ramen:
Simply crush the ramen into small pieces and add it to a skillet that has been sprayed with cooking spray. Toast for 5 minutes until it is slightly browned. Set aside.
Prepare the salad:
In a large mixing bowl, add the shredded chicken, diced jalapeno, diced shallots, salt, chopped scallions, toasted ramen noodles and cucumber strands. Toss everything together.
Top with crushed peanuts, sesame seeds, and a drizzle of the spicy peanut dressing.
Serve with lime wedges and enjoy. Best served chilled.
Serving: 1serving, Calories: 385kcal, Carbohydrates: 30g, Protein: 32g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1378mg, Potassium: 800mg, Fiber: 3g, Sugar: 11g, Vitamin A: 234IU, Vitamin C: 18mg, Calcium: 53mg, Iron: 2mg
Course: Salad
Cuisine: American
Calories: 385