PEANUT SATAY CHICKEN SALAD CUPS

Peanut Satay Lettuce Cups - Olivia Adriance

PEANUT SATAY CHICKEN SALAD CUPS

You’ll be glad it’s lunchtime when you have this all prepped and ready to go in your fridge! The peanut satay sauce makes chicken salad exciting again.

Prep Time30

Total Time30

Course: Lunch, Main Course, Snack

Cuisine: Asian

Keyword: Chicken Salad, Lettuce cups, Peanut satay, Salad cups

Servings:

Author: Olivia Adriance

Ingredients

Pickled Cucumbers:

3 Persian cucumbers, thinly sliced
1 cup rice vinegar
3 tablespoons coconut sugar
¼ teaspoon red pepper flakes
½ teaspoon salt

Peanut Dressing:

⅓ cup creamy peanut butter
⅓ cup coconut yogurt, plain and unsweetened
1 tablespoon tamari
1 tablespoon unseasoned rice vinegar
1 tablepsoon red curry paste
1 tablespoon honey
Water to thin, if needed

Chicken Salad:

4 cups cooked chicken, such as rotisserie chicken
1 cup purple cabbage, shaved
½ cup carrots, thinly sliced
½ cup cilantro leaves, chopped
⅓ cup green onions, thinly sliced
⅓ cup roasted peanuts, roughly chopped
Green cabbage leaves, for serving

Instructions

Make the Quick Cucumber Pickle:

Add the cucumber, rice vinegar, coconut sugar, salt, and chile flakes to a medium-sized bowl. Set aside for at least 15 minutes.

Make the Peanut Dressing:

In a small bowl, add the peanut butter, coconut yogurt, tamari, rice vinegar, curry paste, and honey. Stir to combine. If you find the dressing too thick, add a tablespoon of water at a time to thin it out.

Make the Chicken Salad:

In a large mixing bowl, add the cooked and shredded chicken and the peanut satay sauce. Stir until the chicken is evenly coated.
Drain the cucumber salad, removing all excess liquid, and add to the chicken and peanut sauce mixture.
Add in the shredded cabbage, carrot, green onion, cilantro, and roasted peanuts. Toss.
To serve, add a heaping portion to a cabbage cup. ENJOY!

Notes

Chicken salad is great for meal prep! Make a batch on a Sunday afternoon and you’ll have delicious lunches all week long. Store the cabbage leaves separately until ready to eat. This salad would also be delicious in a wrap, sandwich, or on top of a bowl.

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