1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
2 cups shredded red cabbage (from 1 head cabbage)
½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
½ cup coarsely chopped fresh cilantro
¾ cup dry-roasted peanuts, coarsely chopped, divided
5 Tbsp. fresh lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. toasted sesame oil
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. light brown sugar
Crushed red pepper, to taste (we used 1 Tbsp.)
In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !
Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! Perfect when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).
We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.
We’re starting Throwback Thursdays on our blog. We’ve got so many recipes on the blog that we decided to revisit some of our old favorites so you don’t have to dig through all the posts in order to view the older ones.
3 tablespoons peanut or vegetable oil (we used peanut oil)
3 tablespoons rice vinegar
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 tablespoon honey
1 teaspoon minced fresh ginger
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 clove garlic, minced
¼ teaspoon red pepper flakes (optional) (we used ½ teaspoon)
4 cups shredded cooked chicken or turkey (We used 3 packages of Beyond Meat’s grilled chicken strips and after being cooked, cut each chicken strip in half width-wise then cut each half lengthwise into 3 strips. You could probably get away with just using 2 bags but if you like snacking on chicken while you’re cutting it then it’s better to go with 3 bags.)
4 cups packed shredded Napa cabbage or romaine lettuce (we used Napa cabbage)
1 cup shredded carrots
½ cup thinly sliced green onions
1 package (3 ounces) ramen noodles, any flavor, crumbled* or 1 can (5 ounces) chow mein noodles (we used chow mein noodles)
¼ cup chopped cashews or peanuts (optional) (we used chopped peanuts)
Add the peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes to a small jar with a tight-fitting lid**. Make sure the lid’s on tight and secure before shaking long enough for the ingredients to combine.
Add the chicken to a large mixing bowl, pouring the dressing over the chicken afterwards. Toss the chicken long enough to make sure all of it is coated in the dressing.
Add the cabbage, carrots, green onions and noodles to the bowl, tossing all of the ingredients so everything gets coated in the dressing and all the ingredients are equally distributed. If you’re using them, sprinkle the cashews or peanuts on before serving (we just sprinkled the peanuts onto the individual servings).
*Discard the flavor packet.
**We just whisked this together in a small mixing bowl rather than shake it up in a jar.
We don’t miss meat at all in this flavorful dish. You can taste some heat in this but it’s not overpowering. We know that the Beyond Meat chicken has some flavor of its own so that probably helped make it as yummy as it was, it worked well with the dish. We were afraid of losing the crunch we get from the chow mein noodles if we mixed them in so for ourselves we just sprinkled them over our individual portions. The crunch from the noodles and peanuts is a nice contrast against the tender “chicken”.
We got this recipe from “Asian Cooking” cookbook.
We weren’t paid in any form to promote Beyond Meat or the Asian Cooking cookbook.
4 boneless skinless chicken breasts (about 1 ¼ lb.) (we used 2 breasts that together weighed about 1 ¼ lb.)
6 cups bite-size pieces mixed salad greens (we used a 50/50 blend of spring greens and spinach)
1 cup sliced fresh strawberries
1 medium mango, seed removed, peeled and sliced
1 avocado, pitted, peeled and sliced
¼ cup chopped fresh cilantro
Preheat your gas or charcoal grill (we used a gas grill). Mix the dressing ingredients together with a wire whisk in a small bowl. Measure out ¼ cup of the dressing and pour it into a separate bowl to use for basting later.
Place the chicken on the grill over medium heat. Cover grill and cook for 10 to 15 minutes, flipping halfway through or until the chicken is fully cooked in the thickest part (at least 165 degrees). Brush the chicken with some of the dressing from that ¼ cup you set aside earlier. Continue cooking for 2 to 4 minutes longer, turning and basting frequently with the dressing (we went for 2 minutes).
In a large mixing bowl, toss the greens and strawberries together. Split the mixture up among 4 plates. Cut the chicken breasts into slices before equally dividing it between the 4 plates along with the mango and avocado. Sprinkle cilantro over the top of the 4 plates, drizzling any remaining dressing over the top of the salad portions afterwards.
This salad is full of flavor ! The dressing has some acidity to it and you taste the margarita mix in it, the greens are bitter, the strawberries and mango are sweet and the avocado is delicious and brings a creaminess to the salad. The chicken helps this feel like a salad you eat for dinner and makes it more filling. Mommy loves eating strawberries but I’m a lot pickier when it comes to enjoying them. This salad, it made me love eating strawberries !
We got this recipe from Betty Crocker.
We weren’t paid in any form to promote Betty Crocker.
4 croissants, split (or 1 baguette*) (we used a baguette)
3 cups diced rotisserie chicken (we used breast meat)
¼ cup chopped fresh mint
¼ cup shredded carrot
Romaine lettuce (we used 1 lettuce leaf per sandwich)
In a small mixing bowl, whisk together the first 8 ingredients, seasoning it with salt.
Spread 1 tablespoon of the mayonnaise mixture onto each cut side of your choice of bread.
Take a large mixing bowl and add to it the chicken, mint, carrot and remaining mayonnaise mixture, stirring to combine (we seasoned this with more salt at this point). Serve the chicken salad on the bread along with the romaine.
*If you’re using a baguette, cut it into 4 pieces, cutting each piece in half. Scoop out some of the center soft bread where you’ll be placing the chicken salad (we forgot to scoop out the bread but the sandwich still turned out just fine).
The flavors of this are more on the subtle side but you can still taste the fish sauce and mint. The crunch from the lettuce is a nice contrast against the tender chicken. This would be a great picnic sandwich !
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home.