I will eat almost anything covered in peanut butter. If you offered me a cricket smothered in Jiffy, I’d be hard-pressed to turn it down. So, naturally, peanut sauce is one of my most favorite additions to liven up a dish. I often use it with stirfrys, but have yet to make a salad with it. Until now. And holy hell, this is a good one. I love salads, especially in the summertime when all the ingredients are fresh. But my husband..not so much. He totally dug this salad though. Devoured two whole bowls of it and couldn’t stop raving about how awesome it was (cue my inner domestic goddess beaming from ear to ear.)
I will admit that it has a few more steps than most of the recipes I share with you guys, but I think it’s worth it. And these portions make MORE than enough to have leftovers of everything, including the peanut sauce and the dressing, which you could reuse for different salads or stirfrys.
This recipe was largely inspired by this one from My Kitchen Escapades, with my own additions and substitutions. The main difference is my peanut sauce, which I have to say, is INSANE. The addition of the Sriracha and coconut milk makes it really shine, in my humble opinion.
Hope you all enjoy this one as much as we did!
- 1.5 pounds boneless, skinless chicken breasts or chicken tenders
- 1 large head of romaine, chopped
- 1 cucumber, peeled and chopped
- 4 carrots, shredded
- 1 bell pepper (any color), chopped
- 5 green onions, chopped
- 1/2 bunch of cilantro, chopped
- 1 C salted peanuts
- ¼ C rice vinegar
- 3 TB Sriracha Chili Sauce
- 1 TB coconut milk (liquid)
- 1 tsp sesame oil
- 1 tsp honey
- Pinch of salt and pepper
- 1/2 C olive or vegetable oil
- 2 Tb rice vinegar
- 1/4 C honey
- 2 cloves garlic, minced
- 1/2 bunch cilantro, chopped
- Dash of salt and pepper
- Combine all marinade ingredients in a large Ziploc bag and add chicken breasts. (I used chicken tenders, so they cooked quickly whole, but if you're using whole breasts, I'd suggest cutting them into smaller strips so they cook faster once they're done marinating.) Make sure the chicken is completely covered with the marinade, then stick in the fridge for 3-4 hours. I only did mine for a little over an hour and they still came out delicious, so no worries if you're short on time.
- Whisk dressing ingredients in a small bowl and set aside.
- Once your chicken is done marinating, cook in a skillet or on the grill until middle is no longer pink. You can also bake if you'd like, but it will add more prep time.
- While your chicken is cooking, chop up all your salad ingredients and add to a large bowl. If you decide to toss your dressing over the salad, I would leave the peanuts til the end as a topping, otherwise they'll get soggy and weird.
- Cut your cooked chicken into small bite-sized chunks and add to your salad.
- Recipe for peanut sauce below
- 1/4 C natural peanut butter
- 2 TB soy sauce
- 1 tsp honey
- 2 TB Orange juice
- 3 TB coconut milk (take solid part from the top of the can)
- 1 TB Sriracha Chili Sauce
- 2 Tb water
- Blend all ingredients together in a food processor or blender.
- If it seems too thick once done, add a little more water until it's the right consistency for drizzling over your salad.
What’s your favorite recipe using peanut sauce? I’m always on the lookout for more great ways to incorporate it into our weekly meal plans!