Crunchy Asian Salad with Chicken and homemade Sesame Peanut Dressing – gluten free, healthy recipe, full of fiber and nutrients! Lots of vegetables: spinach, cucumbers, red bell pepper, carrots, sugar snap peas – all tossed in a delicious, homemade peanut dressing, and topped with grilled chicken, toasted peanuts and sesame seeds.
The salad dressing is out-of-this-world delicious, with a distinctive Asian-style flavor to it. It’s sweet and sour, and very creamy!
1 tablespoon honey (or more, if you like it sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
3 tablespoons creamy peanut butter
2 tablespoons sesame seeds, toasted
6 cups baby spinach leaves or other greens, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 pound sugar snap peas
1/2 large cucumber or 1 small cucumber, thinly sliced
1/2 cup roasted peanuts, chopped in half
1 tablespoon sesame seeds toasted
2 cups shredded rotisserie chicken or grilled chicken, sliced
To make salad dressing:
In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.
Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat (you don't have to use all of the dressing, unless you want to). Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.
Serve the salad in the individual serving bowls and top with the sliced chicken.