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Chicken Salad with Spicy Peanut Dressing
548 kcal per person
47g Protein
51g Carbs
17g Fat
17g Fiber
Ingredients
- 3 ounces pineapple chunks (frozen) (84 g)
- 4 ½ ounce kidney beans (126 g)
- 1 carrot
- ½ cucumber
- 1 bell pepper
- ¼ red onion
- 1 handful mixed salad (30 g)
- 3 ounces grilled chicken strips (84 g)
- 1 tablespoon peanut butter (20 g)
- 1 ½ fluid ounce milk, 2% reduced fat (45 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
Preparing this recipe
- Let the pineapple chunks thaw.
- Rinse the kidney beans in a colander under cold water and let them drain.
- Use a vegetable peeler to shave the carrot into ribbons. Dice the cucumber and bell pepper. Thinly slice the onion.
- Arrange the mixed greens in a bowl. Top with the chicken strips, pineapple, kidney beans, carrot ribbons, cucumber, bell pepper, and onion.
- In a small bowl, whisk together the peanut butter, milk, soy sauce, and Sriracha. Add a splash of water if the dressing is too thick.
- Serve the salad with the dressing on the side. Season with pepper to taste.
Tip van FitChef
1. Swap the kidney beans for black beans for a slightly different flavor.
2. Let the dressing sit for a few minutes before serving so the flavors can meld together.
