During the summer months some days just feel a little too hot to cook and there are easy and delicious ways to create flavorful meals without a lot of fuss. This recipe for Asian Chicken Salad is as simple as whisking together a little dressing and chopping up some fresh vegetables. The combination of citrus, fish sauce and a little hot sauce makes this salad have such lively flavor — it will remind you of your favorite Chinese Chicken Salad at the local take-out, but even better.
Rotisserie chicken from the grocery store is the perfect way to add fresh protein without heating up the kitchen. The crunchy vegetables add a texture that is quite refreshing, not to mention loaded with vitamins. This salad is great for dinner or lunch and it packs up nicely for a picnic.
1/4 cup peanut butter
3 tablespoons fish sauce
2 tablespoons agave nectar or honey
1 tablespoon Sriracha or other hot sauce
1 tablespoon soy sauce
juice of 2 limes
1 head Napa cabbage
1 red bell pepper
3 scallions or green onions
1 cup fresh cilantro leaves
1/2 cup roasted peanuts
1 rotisserie chicken
1. In a large bowl, combine the peanut butter, fish sauce, agave, Sriracha, soy sauce and juice of limes. Whisk together until the dressing is thick and creamy.
2. Wash and dry the vegetables. Chop the cabbage into thin 1/4 inch thick slices.
3. Slice the red pepper and scallions into 1/4 pieces as well.
4. Rough chop the cilantro leaves and add all the vegetables to the same bowl as the dressing.
5. Toss the salad to combine the dressing with the vegetables.
6. Remove your rotisserie chicken from any packaging and shred the chicken, removing the skin and bones.
7. Add as much chicken as you like to the salad and toss again. I added 2/3 of the chicken for a somewhat heartier salad. Save the leftover chicken to make my Curried Chicken Salad.
8. Chop the peanuts and sprinkle them over the top of the salad.
9. Serve the salad in bowls or plates or pack it up for a outdoor picnic or concert. Enjoy!