Ingredients for Asian Crunchy Peanut Chicken Salad
- 1/4 cup orange juice
- 3/4 cup creamy peanut butter
- 1 tablespoon grated fresh ginger
- 1.5 lbs boneless, skinless chicken breast halves
- 1 cup roasted salted peanuts
- 1 tablespoon 1 teaspoon sesame oil, 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 4 tablespoons soy sauce
- sesame seeds
- coleslaw mix
- Chinese pea pods
- 1/2 cup chopped green onions
- apple
- 3 ounces crumbled ramen noodles
- 1 tablespoon water
- 4 cups mixed greens
- 1 cup shredded carrots
- 1 cup chopped red bell pepper
- 1/2 cup chopped cilantro
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How to Make Asian Crunchy Peanut Chicken Salad
- Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan.
- **Peanut Chicken Marinade:** In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup orange juice, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, and 1 teaspoon sesame oil until smooth.
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated.
- In a separate shallow dish, place 1 cup roasted peanuts.
- Press the marinated chicken into the peanuts, ensuring they adhere to the chicken.
- Place the peanut-crusted chicken in the prepared baking pan.
- Bake uncovered for 15 minutes.
- Flip the chicken and bake for an additional 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- **Salad Dressing:** In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 tablespoon water until smooth. Adjust seasoning to your preference.
- **Salad:** In a large bowl, combine 4 cups mixed greens, 1 cup shredded carrots, 1 cup chopped red bell pepper, 1/2 cup chopped cilantro, and 1/2 cup chopped green onions.
- **Fried Ramen:** Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 3 ounces of crumbled ramen noodles and cook, stirring frequently, until golden brown and crispy (about 3-5 minutes). Remove from heat and drain on paper towels.
- Once the chicken is cooked, let it rest for a few minutes before slicing into strips on the bias.
- Add the salad dressing to the salad and toss gently to combine.
- Divide the salad among serving plates.
- Top the salad with the sliced chicken and crispy ramen noodles.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
41g
Fat
35g
Carbs
9g
