Asian Peanut Chicken Salad

Jamie Geller

Recipe By Jamie Geller

Cook & Prep: 10 m
Serving: 6
Contains:

Preference: Meat
Difficulty: Easy
Occasion: Sukkot
Source: Joy of Kosher with Jamie Geller
Cuisines: Asian , Thai

A great way to use up leftover chicken in a different way.

Ingredients (8)

Main ingredients

3 cups shredded rotisserie chicken (about a 3-pound chicken)
3 cups shredded napa cabbage
3/4 cup thinly sliced red bell pepper
3/4 cup thinly sliced carrot
6 scallions, chopped
1/2 cup Thai peanut sauce
2–4 tablespoons Bartenura Extra-Virgin Olive Oil or water

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Bartenura Extra-Virgin Olive Oil
1/2 cup roasted unsalted peanuts, coarsely chopped

Start Cooking

Prepare the Salad

In a large bowl combine chicken, cabbage, peppers, carrots, and scallions.
Add peanut sauce and thin slightly if necessary with extra virgin olive oil or water. Toss to evenly coat salad.
Divide between 6 bowls or plates and garnish with chopped peanuts.

Credit

Recipe reprinted with permission from http://www.Joyofkosher.com.

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