Name: CRUNCHY SRIRACHA PEANUT CHICKEN SALAD
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 1/3 cup all-purpose flour, approximately; a good pinch of salt & pepper; 2 large eggs; 1 tablespoon sriracha sauce; 1 1/2 cups cornflake crumbs; 8 chicken tenderloins; 1/4 cup lime juice; 2 tablespoons avocado oil or light olive oil; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon sriracha sauce; 2 tablespoons peanut butter (or cashew butter); 2 tablespoons water; 1 garlic clove, crushed; 1 romaine lettuce heart shredded, (about 3 handfuls) ((cos lettuce)); 1 1/2 cups shredded red cabbage; 1 cup shredded carrot; 1/3 cup thinly sliced green onions; 2 tablespoons chopped cilantro ((coriander)); 1/3 cup toasted peanuts, coarsely chopped; lime wedges to serve (optional)

It doesn’t have to be summer to enjoy a salad; any time of year is good for salad. Especially Crunchy Sriracha Peanut Chicken Salad with a creamy satay-like dressing. This vibrant salad has lots of color & texture thanks to red cabbage, romaine, peanuts & the crumbed chicken, coated in cornflake crumbs because they’re the best for their crunch factor.

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It doesn’t take a culinary maven to throw together a salad so I’m not going to prattle on about salad making 101. I will say this: I cooked the chicken in the oven for two reasons – less fat & less mess on my freshly cleaned cooktop & floor. You cook it how you like. Because I love anything breaded more than life itself, I prefer a good glug of oil in the pan & lightly frying the chicken. Either way, the crunch will still be there. When it comes to a good salad, it’s all about the crunch. Well not all about it but you get my drift. Cheers, Lovoni xo

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5 from 1 vote

CRUNCHY SRIRACHA PEANUT CHICKEN SALAD

I prefer to serve the chicken still warm perched atop of the salad. Too hot & it will wilt the veggies. Warm is perfect. Use smooth or crunchy peanut butter, whatever you have lurking in your pantry.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Salad

Cuisine: American

Servings: people

Calories: 736kcal

Author: Lovoni Walker

Cost: $12

Equipment

baking sheet

Ingredients

US Customary – Metric

CHICKEN

1/3 cup all-purpose flour, approximately
a good pinch of salt & pepper
2 large eggs
1 tablespoon sriracha sauce
1 1/2 cups cornflake crumbs
8 chicken tenderloins

DRESSING

1/4 cup lime juice
2 tablespoons avocado oil or light olive oil
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon sriracha sauce
2 tablespoons peanut butter (or cashew butter)
2 tablespoons water
1 garlic clove, crushed

SALAD

1 romaine lettuce heart shredded, (about 3 handfuls) (cos lettuce)
1 1/2 cups shredded red cabbage
1 cup shredded carrot
1/3 cup thinly sliced green onions
2 tablespoons chopped cilantro (coriander)
1/3 cup toasted peanuts, coarsely chopped
lime wedges to serve optional

Line a baking sheet with parchment paper. Preheat oven to 375°F (190°C/gas mark 5).

To make the chicken:

In a shallow bowl, whisk together flour, salt & pepper. In a separate shallow bowl, whisk eggs & sauce together. Pour cornflake crumbs into another separate shallow bowl or put them on a piece of waxed paper (that’s what I do to save on washing up). Toss the chicken in the flour mixture. Coat each piece in the egg mixture, letting the excess egg drip into the bowl. Press each piece of chicken into the crumbs. Place in a single layer on the prepared baking sheet. Spray each piece with cooking spray or olive oil. Bake for 20 to 25 minutes or until chicken is cooked.

To make the dressing:

In a small bowl, whisk together all the ingredients until well combined, adding a little more water or lime juice if the dressing is too thick; you want it about honey consistency.

To make the salad:

Toss lettuce, cabbage, carrot, green onion & cilantro together in a medium bowl. Drizzle with about half the dressing & lightly toss. Divide salad between four shallow bowls or plates. Slice the chicken & add to the top of the salad. Drizzle with remaining dressing. Sprinkle with peanuts. Serve with lime wedges if desired. Serves 4.