Sweet Chili Peanut Chicken Tender salad
A fresh salad of mixed greens, bell pepper, cucumbers, cabbage, and carrots with crispy warm chicken tenders tossed in sweet chili peanut dressings with hints of fresh mint, dried cranberries, and fried onions.
Servings 4 cups
Calories: 321kcal
Ingredients
Salad Base
- 12 ounces crispy chicken tenders
- ½ small English cucumber
- 1 red bell pepper
- 12 fresh mint leaves
- 5- ounce bag of mixed baby greens
- 8- ounce bag of slaw mix
- ¼ cup dried cranberries
- ½ cup fried onions
Peanut Butter Chili Lime Dressing
- 1 lime juiced and zested
- 2 teaspoons garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon Sriracha sauce
- ¼ cup natural crunchy peanut butter
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons low-sodium soy sauce
Equipment
- Air Fryer or Oven
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook Chicken Tender: Cook chicken tenders as instructed in the package in the air fryer or oven. Allow to cool for 2 minutes, chop into 1-inch pieces, and set aside. While the chicken cooks, move to the next step to prepare the dressing and vegetables.
- Make the Dressing: In a large salad bowl, whisk together the lime juice, garlic, ginger paste, Sriracha sauce, natural crunchy peanut butter, Thai sweet chili sauce, and low-sodium soy sauce, and set aside.
- Prepare the Vegetables: Thinly slice the fresh mint, and cut the cucumber and red bell pepper into matchsticks. Then, add them straight into the bowl with the dressing.
- Make the Salad: To the bowl of vegetables, add the baby mixed greens, slaw mix, dried cranberries, and half of the fried onions. Then combine well by messaging the dressing into the ingredients.
- Finish the Salad: Add the chicken pieces and lightly toss them into the salad.
- Serve: Plate the salad onto a plate and garnish wtih the remaining fried onions.
Video
Notes
If you plan to save some of this salad for later, do not add it directly into the dressing; mix the salad ingredients into a different bowl.
Nutrition
Calories: 321kcal | Carbohydrates: 24g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 639mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2948IU | Vitamin C: 111mg | Calcium: 83mg | Iron: 2mg
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