You’ll Fall In Love With This Asian Chicken Salad With Peanut Dressing

This Asian chicken salad is the perfect summer dish. It’s healthy and delicious! I’ll show you the shortcuts to make this dish quick! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Ingredients Used In this Recipe: Fish Sauce: Tamari Sauce: Sesame oil: Rice Wine Vinegar: Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Asian Chicken Salad Recipe Ingredients: 4 chicken breast, butterflied (cut in half horizontally) Salt Pepper Garlic powder Avocado or olive oil (the main two oils I use exclusively) Lime Peanut Sauce 3 Tbsp. olive oil 2 tsp. Sesame oil ⅓ cup creamy natural peanut butter 2 Tbsp. Tamari sauce or regular soy sauce 2 Tbsp. or 1 inch of fresh ginger root, minced, or ½ tsp dried ginger 2 cloves garlic, minced 2 tsp. To 1 Tbsp. of honey 1 tsp. Fish sauce Slaw Ingredients: 2 carrots, grated 14 oz of cabbage slaw 1 organic cucumber, peeled, julienne (cut into strips), then chopped small 1 cup or so of grated jicama Handful of green onion, chopped 1 handful of organic cilantro leaves, chopped 1 bell pepper, diced 1 handful of sliced raw almonds 1 handful of roasted chopped peanuts Directions: Place all the ingredients for the peanut sauce/dressing in a bowl and combine with a whisk until it’s completely smooth. Set aside. Combine all of the slaw ingredients except the nuts and toss so everything is evenly distributed. Set aside. Butterfly and then pound the chicken breast so that the thickness is as even as possible, somewhere between ¼ and ½ inch thick. Season all the pieces with salt, pepper, and garlic powder on both sides. Preheat a cast iron pan, ideally but use what you have, over medium high heat. Once the pan is hot (it might smoke) add 1 to 2 tsp. Of oil and swirl it around to coat the bottom of the pan. Once the oil has swirls in it add the chicken breast. Don’t touch or move the chicken for 3 minutes. It should be golden brown at that point so turn each piece over and cook on the second side for an additional 3 minutes or until the internal temperature reaches 165 degrees F. Take the chicken out of the pan and bring it over to slice. Now you are ready to assemble your dish. Go back to your slaw and whisk the dressing one more time. Pour in most of the dressing, but don’t pour it all in just yet. You may not need it all depending on how much salad you ended up with. It’s much better to add a little less than you need and then add more than adding it all in and finding out you used too much! Yikes! So add it, toss, and add more if you need it. Then add the nuts and lightly toss again and add more dressing if you need to. Serve a nice amount of slaw on a plate and slice the chicken breast fairly thinly and lay it across the top of your salad. Squeeze a little lime juice over the top. Enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #asianrecipe #chickensalad