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CRUNCHY SRIRACHA PEANUT CHICKEN SALAD

January 8, 2020 by Lovoni +

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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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CRUNCHY SRIRACHA PEANUT CHICKEN SALAD
CRUNCHY SRIRACHA PEANUT CHICKEN SALAD
CRUNCHY SRIRACHA PEANUT CHICKEN SALAD
CRUNCHY SRIRACHA PEANUT CHICKEN SALAD

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: 4 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

Instructions

  • 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.

Nutrition

Calories: 736kcal | Carbohydrates: 100g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 146mg | Sodium: 1292mg | Potassium: 954mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8145IU | Vitamin C: 52mg | Calcium: 76mg | Iron: 28mg
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Filed Under: Chicken & Other Birds, featured, Mains, Salads Tagged With: asian chicken salad, chicken salad, crunchy chicken salad

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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