Asian Red Cabbage Chicken Salad with Peanut Dressing

A hearty, crunchy salad topped with turmeric chicken and peanut dressing. Delicious as a quick dinner or take-along lunch.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner, Lunch
Servings: 2
Calories: 414kcal

Ingredients

For the turmeric chicken

  • 6 oz skinless boneless chicken breast chopped into small cubes
  • 1 tsp turmeric powder
  • black pepper to taste

For the salad

  • 1.5 cup red cabbage chopped
  • 3/4 cup carrot julienned
  • 2 cups Chinese cabbage
  • black pepper to taste
  • 1/3 cup unsalted almonds chopped (raw or roasted)

For the dressing

  • 1/4 cup tomato chopped
  • 1 clove garlic minced
  • 1-2 tsps fresh grated ginger or as much as the garlic
  • 1/2 lime/lemon juice only (use less if using lemon)
  • 2 tbsp peanut butter
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley
  • 1 Thai chili pepper or jalapeno (optional) or to taste, deseeded

Instructions

  • Combine all dressing ingredients in a small blender or food processor. Blend until smooth. Set aside
  • In a pan or skillet, heat coconut oil (we used extra virgin coconut oil for the added flavor) over high heat. Stir in chicken pieces. Season with turmeric and black pepper. Cook for 5 minutes or until nicely browned. Stir constantly.
  • Combine all salad ingredients, toss to combine, and drizzle with peanut butter dressing.

Notes

Take-along tip: make sure the chicken pieces are cooled before adding them to the container. Store dressing in a separate container and keep salad greens on top.

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Nutrition

Calories: 414kcal | Carbohydrates: 22g | Protein: 30g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 950mg | Fiber: 8g | Sugar: 7g

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