Asian Chicken Salad
Ingredients
Ingredients for 5 servings
- 1 cup cooked butternut squash, chopped
- 1 red bell pepper, diced
- 16oz Rotisserie skinless chicken meat (mainly white), pulled/shredded
- 1 cup shredded carrots
- 1 cup shredded (purple) cabbage
- 1/3 cup green onion, chopped
- 1/3 cup cilantro, roughly chopped
- Sauce
- 1 cup 2% Greek yogurt
- 1/4 cup natural peanut butter, no-salt-added
- 2 tablespoons low sodium soy sauce
- 1 tablespoon ginger, paste
- juice from 1 lime
- red pepper to taste
- Garnish
- cilantro
- 2 tablespoons crushed, unsalted peanuts
Steps
Step 1
Slice raw butternut squash horizontally to create thick discs. Then chop off the sides to remove the skin.
Step 2
Place the discs in a microwaveable safe bowl and add about 1/2-inch of water. Microwave for 3 to 4 minutes until they are crisp-tender. Immediately place them on a plate lined with a paper towel to cool. Once they are cool, chop them into pieces.
Step 3
Mix together the ingredients for the sauce. Season to taste with more lime and/or soy sauce. Set aside.
Step 4
Purchase a cooked Rotisserie chicken. Remove the skin and place the white meat into a large bowl. Pull the chicken apart using forks. Measure out your desired portion of chicken meat.
Step 5
In a large bowl, add the ingredients for the salad along with the chicken. Fold everything to mix.
Step 6
Add the sauce and mix.
Step 7
Garnish and enjoy!