Ingredients
Scale
Salad
- 2 small carrots, chopped (approximately 1 cup)
- 1 cup frozen shelled edamame
- 6 cups chopped romaine lettuce
- 8 oz cooked chicken, diced (approximately 1 1/2 cups)
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted cashews, roughly chopped
- Olive oil, for cooking
Peanut-Chili Vinaigrette
- 2 tsp creamy peanut butter
- 1/2 tsp red pepper flakes
- 1 Tbsp honey
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp water
- 2 tsp rice vinegar
- 1/4 tsp sesame oil
- 1/2 tsp fresh lime juice
- 1 tsp minced ginger
- 1 garlic clove, minced
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Heat olive oil over medium-high heat. Cook chopped carrots and frozen edamame until slightly charred, about 5-8 minutes. Set aside to cool.
- In a large salad bowl, combine chopped romaine lettuce, diced cooked chicken, roasted carrots, cooled edamame, roasted peppers, fresh cilantro, and cashews. Mix with the prepared vinaigrette. Toss until evenly coated. Adjust seasoning with salt and pepper as needed.
- In a small bowl, whisk together creamy peanut butter, red pepper flakes, honey, low-sodium soy sauce, water, rice vinegar, sesame oil, lime juice, minced ginger, and minced garlic. Season with kosher salt and freshly ground black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 4
- Calories: 350 per serving