Sweet Chicken Salad (33g protein!)

this Sweet Chicken Salad A fresh, healthy meal has become my go-to meal and can be made in just 15 minutes. The homemade peanut butter you might recognize from my edamame salad brings a rich buttery texture with a perfect balance of sweetness and richness.

The chicken is tender, crispy with veggies and light chili peppers, it’s a boring salad. It is perfect for meal preparation as it stays in the fridge for a few days and leftovers make the lunch satisfying.

Whether you want a quick dinner this week or a ready meal, this salad is a winner! It’s easy, delicious and never impressed.

The salad you want to eat every day

If you can never make yourself love salads, you won’t try this sweet chili chicken salad! I promise it will soon become a new favorite, which is why:

• Your favorite salad dressing: The sweet chili flavor brings a perfect balance of sweetness, saltiness and richness, with ginger and soy sauce all with a hint of calories. This is addictive!
• Effortless: Using Rotisserie chicken (or Anyletfover protein), this salad is ready in minutes. Quickly bright work dinner or meal prep for the week!
• A lot of tightening: Crispy cabbage, edamame and fresh cucumber make every bite feel like a refreshing crunch festival, while chicken adds perfect protein enhancement.
• Customizable: Top with chopped peanuts, mango or avocado for added richness and texture. You can also change the roast chicken or tofu into varieties.
• Meal preparation friendly: Make a batch of salads in advance (without dressing) and store them in a single container for a quick lunch or dinner throughout the week.

Ingredients and substitutions

Here is a short list you need to make this recipe. Make sure to check the recipe card for a complete list of everything you need:

• Boneless skin chicken breast: I use the chicken from the barbecue restaurant to make things easier, but you can use any cooked chicken like chopped chicken or chopped roasted chicken breast!
• Peanut Butter: This is a mixture of rice vinegar, sweet chili sauce, lime juice, peanut butter, soy sauce, olive oil, sesame oil and ginger. If you are allergic to peanut butter or don’t care about it, you can substitute another nut butter or nut-free butter. You can even try the tahini for a nutty flavor without the actual nutty.
• vegetable: I use a mixture of edamame lettuce, red cabbage, chopped carrots and Persian cucumber for a lot of nutrition and crunch!
• Herbs: Coriander and mint bring fresh flavor to the salad! You can swap them with parsley if you want, or you can keep them out to reduce the effect of the herbs!

Can I make this recipe soy or gluten-free?

Absolutely! You can use coconut Aminos for the soy-free version or tamari for the gluten-free version!

How to Make Sweet Chicken Salad

This salad is never easier to blend together in 5 minutes! Here’s how to do this:

Step 1: Make dressing

Stir the sweet chili sauce, peanut butter, soy sauce, vinegar, lemon juice and ginger juice together. Taste and adjust as needed.

Step 2: Prepare the salad

Throw the chopped chicken, edamame, cabbage, carrots, cucumbers, green onions, coriander, mint and any other vegetables you like together.

Step 3: Try with seasoning

Drizzle with seasonings on the salad and cover everything evenly.

Expert tips: If you are ready to have a meal, keep the dressings separate until ready to keep everything fresh.

Step 4: Service

Top with any extra toppings you like, such as chopped nuts, thinly sliced ​​jalapeno or sesame seeds.

Ideas for customizing this sweet chili chicken salad

This salad is a great choice for customization. I think the Asian ingredient salad can only require many items and swaps.

• Protein Exchange: Swap the chicken for sesame beef, grilled Asian pork tenderloin, sesame shrimp or teriyaki salmon.
• Add-in: For some crunch, you can add drained chestnuts, bamboo buds or those cute little corn.
• chili: Red Bell Chili will blend perfectly with this sweet chili chicken salad.
• lettuce: You can also use almost all lettuce or greens in this salad. Try the spring mixture, baby kale or pre-made Brussels sprouts, kale or broccoli.
• cabbage: I used red cabbage, but napa cabbage or other chopped cabbage mixture will work!
• Vegetarian options: For vegetarian options, use roasted tofu instead of chicken. You can also double edamame to increase the extra dose of plant-based protein. If I like it, I will make some roasted garlic edamame or sesame soy edamame for the salad!

Storage and production options

Keep your salad fresh and learn how to prepare meals in advance!

• storage: Store in an airtight container in the refrigerator for up to 2-3 days. Separate the seasonings to prevent the salad from getting wet.
• in advance: You can make salad (no dressing required) up to 2 days in advance. Just add the seasoning directly and add all freshness.
• The rest of thoughts: Use leftover salad to make chicken lettuce wraps or Asian noodles bowls for lunch or dinner!