Recipe by: Lisa Prince
Crunchy chicken peanut salad
You can serve this salad with the chicken hot or cold. I like the hot chicken against the cold salad with the tangy dressing. Pour as much or as little dressing as you prefer.
Servings: 4
Cook Time: Prep time: 20 minutes; Total time: 15 minutes
Meal Type: Entree
NC Ingredients: Chicken, kale, green onions, cilantro, peanuts, peanut butter
Ingredients
1
lb. deli-fried chicken tenders, chopped (about 6 tenders)
2
cups shredded coleslaw mix
2
cups chopped kale, remove leaves from stem
1
cup broccoli slaw mix
1
pkg. ramen noodles, cooked without packet, drained and chopped
½
cup green onions, thinly sliced
½
cup cilantro, chopped
¾
cup dry-roasted peanuts, coarsely chopped, divided
5
tbsp. fresh lime juice (about 3 limes)
3
tbsp. creamy peanut butter
3
tbsp. toasted sesame oil
2
tbsp. soy sauce
2
tbsp. seasoned rice vinegar
2
tbsp. light brown sugar
crushed red pepper to taste
Directions
- In a large bowl, toss together chicken, coleslaw mix, kale, broccoli slaw, ramen noodles, green onions, cilantro and ½ cup of the peanuts.
- In a small bowl, whisk together lime juice and peanut butter until smooth.
- Slowly whisk in toasted sesame oil, soy sauce, vinegar, light brown sugar and crushed red pepper until creamy.
- Pour dressing over salad mixture; toss to coat.
- Sprinkle with remaining peanuts.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.