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I had two different events last week that I had to take a salad too. I had planned to do two different salads but after I made today’s recipe for the first event and enjoyed it so much I decided I needed to make it for the second event too. It was just too yummy.
It was a big hit at both events and there are several people waiting on the recipe so I figured I better get it posted!
The salad has some nice crunch from the peanuts and carrots which I like and the dressing is nice and fresh with great flavor thanks to the lime juice, red pepper and cayenne pepper. Not hot at all, just enough to give it some good flavor.
The salad uses a combination of spinach and cabbage. I used the napa cabbage which I like better than the traditional cabbage. It’s a bit softer and prettier in a salad.
The combination of all the great flavors – lime, cilantro, red pepper, cayenne, peanuts etc. makes for a wonderful combination.
And one of your New Year’s resolutions is to eat a bit healthier this is a perfect choice for you. Enjoy!
Crunchy Asian Chicken Salad
1 lb. chicken breasts, skinless and boneless
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp cilantro, chopped fine
1 tsp salt and pepper
1/4 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1/2 C olive oil
1/4 C fresh lime juice
1 Tbsp grated lime peel
3 Tbsp white wine vinegar
1/4 tsp chili powder
2 Tbsp sugar
1 tsp salt and pepper
Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)
1 C shredded carrots
1 bunch cilantro, chopped
1 C chopped peanuts
Cut chicken breasts into thin strips. In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro,cayenne, red pepper flakes, salt and pepper. Add chicken and marinate for 30 minutes. Heat pan and saute chicken until cooked through. Set aside to cool.
In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.
In a large bowl, add together cabbage, spinach, carrots, cilantro, chicken and peanuts. Add in dressing mixture and toss.
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Sounds yummy, Leigh Anne. Just gotta plod through the snow to go get the Napa cabbage…maybe tomorrow!
Hope you thaw out soon! It’s 60 degrees here in Portland and I wouldn’t mind a snow day or two!
Oh that looks good. I am putting the ingredients on my next shopping list. I have been focusing on increasing my vegie/fruit intake this month. This is perfect!
I can see how this would be a hit. It looks delicious!
I was going to give this a try but then I saw the dreaded ingredient, “cilantro”. I am not sure why this tastes like soap to me when so many others love it. Have you substituted anything else for this with success? How about peanuts – we have a peanut allergy – can you suggest a nut? Could you even leave it out? I think the crunch is so nice with nuts/peanuts.
I am sure it will still be great without the cilantro or you could use fresh Italian parsley instead. For a nut substitution try using almonds or cashews.
I made this for dinner tonight and it was really yummy. Thanks for the recipe.
We had this salad for dinner tonight. It was a hit with both adults and kids. Thanks for the recipe : )
How many people does this salad feed? I am looking for ideas for a Stake RS luncheon and this looks so good.
I took this to a luncheon with 8 -10 women and there was plenty but it wasn’t our only dish. It would depend on if it was your main dish or just a side dish.