Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
INGREDIENTS
SALAD
- 2 small carrots, chopped, 1 cup
- 1 cup frozen shelled edamame
- 6 cups chopped romaine lettuce
- 8 oz. cooked chicken, diced, 1 1/2 cups
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted cashews, roughly chopped
- Olive oil
PEANUT-CHILI VINAIGRETTE
- 2 tsp. creamy peanut butter
- 1/2 tsp. red pepper flakes
- 1 Tbsp. honey
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. water
- 2 tsp. rice vinegar
- 1/4 tsp. sesame oil
- 1/2 tsp. fresh lime juice
- 1 tsp. minced ginger
- 1 garlic clove, minced
- Kosher salt and fresh black pepper
INSTRUCTIONS
SALAD
- Cook carrots and edamame in little olive oil over medium-high heat until slightly charred, about 5-8 minutes. Set aside to cool.
- In a large salad bowl, combine lettuce, chicken, roasted carrots, edamame, roasted peppers, cilantro, and cashews with the vinaigrette. Toss until fully coated. Taste for salt and pepper before serving.
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