Asian Chicken & Broccoli Salad
Asian Chicken & Broccoli Salad is one of my favorite lunches to make in advance for a busy week because the flavors actually get better as it sits -- not to mention that it can be made in just a few minutes thanks to a bag of broccoli slaw and a rotisserie chicken!
Feel free to substitute almond butter in place of peanut butter, and top with a few chopped nuts or green onions for crunch if desired. Its hearty enough to stand alone, or you can pair with fruit, yogurt, or extra edamame.
Asian Chicken & Broccoli Salad
Asian Chicken & Broccoli Salad is one of my favorite lunches to make in advance for a busy week because the flavors actually get better as it sits -- not to mention that it can be made in just a few minutes thanks to a bag of broccoli slaw and a rotisserie chicken! | Yield: 4 servings
INGREDIENTS
¼ cup peanut butter
1½ tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons honey
2 teaspoons fish sauce
2 teaspoons mirin or rice vinegar
1 bag broccoli slaw
2 cups cooked skinless chicken breast, chopped or pulled
½ cup frozen, shelled edamame, cooked and cooled
METHOD
Combine peanut butter, soy sauce, lime juice, honey and fish sauce in a small bowl; whisk to combine.
Place broccoli slaw, chicken, and edamame in a large bowl or container with lid. Add peanut butter mixture, stirring to incorporate into slaw mixture. (The peanut butter mixture is thick, so my favorite "technique" is to cover with lid and shake container to combine.) Store to make sure sauce is evenly distributed, and refrigerate at least 1 to 2 hours before serving.
Top each serving with chopped peanuts, cashews, cilantro or green onions if desired.
