Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup leftover chicken, shredded or chopped into bite-size pieces
1 cup chopped romaine lettuce
1 cucumber, chopped
1/2 cup sugar snap peas, each sliced diagonally into 3-4 pieces
1/4 cup slivered red bell pepper
1/4 cup chopped basil
1 T chopped peanuts
salt to taste
1/4 cup peanut oil
2 T rice vinegar
2 T soy sauce
1 tsp. sweetener of your choice
1/2 tsp. Asian sesame oil
1/2 tsp. ground ginger or ginger puree
1/4 cup peanut butter
1/2 tsp. Sriracha Rooster Sauce or Thai red curry paste
Directions
Combine peanut oil, rice vinegar, soy sauce, sweetener of your choice, sesame oil, ginger puree, and Sriracha Rooster Sauce or Thai Red Curry Paste in food processor or mini-processor. Mix until well combined. Taste to see if you want to add more sweetness or hotness. Chop as much chicken as you need for the number of salads you’re making. Then combine 1 cup chicken with 1-2 tablespoon dressing and let chicken soak in the dressing while you chop other ingredients. Chop lettuce and cucumber and slice the sugar snap peas, red pepper and basil. Toss the vegetables and basil together with the chicken that’s been marinating in the dressing. Then add additional dressing to taste, depending on how wet you like your salads. Serve topped with chopped peanuts and additional basil if desired.