Peanut Chicken Salad Recipes

PEANUT CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. In a serving bowl, combine the lettuce, chicken, oranges, celery and onion; stir in chow mein noodles and peanuts. Pour dressing over salad and toss to coat. Serve immediately.

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHILLED PEANUT CHICKEN NOODLE SALAD

Steps:

• START THE WATER: Bring a large pot of salted water to a boil.
• POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
• COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
• TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

PEANUT BUTTER CHICKEN SALAD

Steps:

• in a large pan, heat soy sauce, water, sugar, lemon juice, garlic, pepper, heat over low heat while stirring for 5 minutes.
• Add peanut butter and peanuts, cook over low heat until mixture is smooth.
• Brush chicken breasts with sauce generously and bake at 400°F for 30 minutes.
• Cool the chicken, and chop into small bite size pieces.
• Mix chicken, pineapple and water chestnuts in large bowl.
• Pour remaining sauce over ingredients, and mix well.
• Chill over night, and serve.

PEANUT BUTTER WHIPPED CREAM

Steps:

• Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
• Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
• Store in the refrigerator.