Asian Chicken Salad with Peanut Dressing

Votes: 5

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 21 G., saturated fats 5 G., proteins 34 G., carbohydrates 31 G., fiber 6 G., cholesterol 92 mg, sodium 990 mg, sugar 13 G.

This juicy and vibrant Asian salad combines blanched edamame (green soybeans) with bitter watercress, sweet and sour oranges, iceberg lettuce, fresh carrots, and spicy grilled chicken pieces. No Asian salad would be complete without a crunchy ingredient. Add crispy chow mein noodles and drizzle with a peanut butter-based dressing with spicy Sriracha sauce. Enjoy this fantastic combination of contrasting flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups chopped grilled chicken (approximately 340 gr.)
1 cup frozen shelled edamame beans
2 oranges
1/3 cup creamy peanut butter
2 tbsp + 1 tsp lightly salted soy sauce
2 tbsp. l. rice vinegar
1 tsp. sriracha sauce
Half a large head of iceberg lettuce, chopped
2 cups watercress, ends trimmed
1 cup crispy chow mein noodles
1 cup grated carrots (about 2 pcs.)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a small saucepan of salted water to a boil. Add the edamame and cook until the beans are tender and bright green, about 3 minutes. Drain and rinse the beans under cold water; set aside.
Cut off the top and bottom of each orange, then remove the peel and white pith. Holding the orange over a small bowl to catch the juices, cut the segments along the membranes to release the segments into the bowl. Squeeze all the juices from the membranes into the bowl. Repeat with the other orange.

In a small bowl, combine the peanut butter, 1/4 cup water, 2 tablespoons orange juice, soy sauce, vinegar, Sriracha, and 1/8 teaspoon salt. In a large bowl, combine the lettuce, watercress, and half the chow mein noodles. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange slices, and remaining noodles. Season with salt and pepper to taste and drizzle with the remaining dressing.

Categories:

recipe / Calorie content of prepared meals / Salads / Salads with meat / / Food Network - recipes / Asian cuisine / Chinese cuisine

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