Chicken and Cabbage Salad with Peanut Dressing
Tender chicken, crisp cucumber and red cabbage are tossed in a creamy peanut dressing with chilli, soy and lime.
20 min
Prep
15 min
Cook
4
Serves
582
Calories
Macros · per serving
55g protein
25g carbs
28g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 500 g cucumber
- 200 g red cabbage
- 60 g spring onion
- 72 g smooth peanut butter
- 40 g honey
- 4 tsp garlic purée
- 48 g chilli oil
- 60 ml soy sauce
- 60 ml lime juice
- 6 g sesame seed
Instructions
- 1
Put the chicken breast in a saucepan, cover with water, bring to a simmer and cook for 12–15 minutes until cooked through. Drain and let cool while preparing the vegetables and dressing.
- 2
Rinse the cucumber, cabbage and spring onion under cool running water and dry well. Trim them, thinly slice the cucumber and spring onion, and finely shred the cabbage. Place the vegetables in a 3-litre mixing bowl.
- 3
In a small bowl, stir the peanut butter, honey and garlic purée together. Gradually whisk in the soy sauce and lime juice, followed by the chilli oil, until the dressing is smooth.
- 4
Slice or shred the chicken into bite-size pieces. Add it to the vegetables.
- 5
Pour over the dressing and toss thoroughly to coat the chicken and vegetables. Divide between four plates, scatter over the sesame seeds and serve immediately.
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