The classic romaine, grape tomatoes, baby carrots and Ranch combination gets old after a while. Ditto for mixing things up by swapping the Ranch for Balsamic Vinaigrette or the lettuce for kale. Sometimes, you crave a salad that’s unlike anything else.
This is that salad.
It’s crisp, it’s crunchy, it’s loaded with flavor. Plus, it’s so easy to throw together that you can make it in minutes — and you pretty much cannot mess it up. All you have to do is marinate the chicken in salad dressing for at least 20 minutes, cook it in a saute pan, shred it and then toss it with the other ingredients. (The shredding step is perfect for anyone who chronically cuts into chicken to make sure it’s no longer pink in the center.)
If you pack it for lunch, store the dressing in a separate cup and add it just before serving so the lettuce doesn’t get all soggy.
- 1 pound boneless, skinless chicken breasts
- 1 bottle Asian Toasted Sesame Salad Dressing (or Sesame-Ginger Salad Dressing)
- 1 heaping tablespoon creamy peanut butter
- 1 bag coleslaw mix (shredded lettuce, carrots, red cabbage)
- 2-3 tablespoons lightly salted peanuts
- 5 green onions, stems removed and diced
- Marinate the chicken in salad dressing for at least 20 minutes.
- In a separate bowl, whisk together 2/3 cup salad dressing and the tablespoon of peanut butter to create a thicker, sesame-peanut dressing. Set aside.
- Cook or grill the chicken in a saute pan on the stovetop over medium heat until the inside is completely white and the outside has turned lightly golden. Remove from heat and shred the chicken with two forks.
- Add the chicken, coleslaw mix, peanuts and chopped green onions to a bowl. Toss with the sesame-peanut dressing you made. Serve immediately.
Need more salad ideas? How about: