Peanut Chicken Cabbage Bowl (Print Version)
# Ingredients:
→ For the Peanut Dressing
01 -
½ cup peanut butter
02 -
¼ cup soy sauce
03 -
¼ cup chicken broth
04 -
2 tablespoons lime juice
05 -
2 tablespoons honey
06 -
1 teaspoon sriracha, or hot sauce
07 -
¾ teaspoon garlic powder
08 -
½ teaspoon toasted sesame oil
09 -
½ teaspoon ground ginger
→ For the Salad
10 -
4 cups shredded chicken
11 -
4 cups green cabbage, shredded
12 -
1 cup red cabbage, shredded
13 -
1 red bell pepper, diced
14 -
1 cup carrots, julienned
15 -
1 (11 oz.) can mandarin oranges, drained and patted dry
16 -
½ cup green onions, sliced
17 -
¼ cup cilantro, roughly chopped
18 -
½ cup honey roasted peanuts
19 -
⅓ cup slivered almonds
→ Optional Toppings
20 -
Chow mein noodles
21 -
Crispy wonton strips
22 -
Toasted sesame seeds
# Instructions:
01 -
Combine all dressing ingredients in a food processor or whisk together in a large bowl until smooth and well blended. Cover and refrigerate until ready to serve.
02 -
Combine all salad ingredients in a large bowl: shredded chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
03 -
When ready to serve, add the dressing to the salad gradually, tossing after each addition until the desired amount of dressing is reached. Serve immediately for best freshness and crunch.
# Notes:
01 -
For shredded chicken: Gently simmer 3 chicken breasts for 15-20 minutes, rest for 5-10 minutes, then shred with two forks.
02 -
16 oz. coleslaw mix can be used instead of shredding your own cabbage and carrots.
03 -
Do not add dressing until ready to serve - the salt draws moisture from the cabbage, which can make it soggy.