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Sweet Chili Peanut Chicken Tender salad

Author: Maika
A fresh salad of mixed greens, bell pepper, cucumbers, cabbage, and carrots with crispy warm chicken tenders tossed in sweet chili peanut dressings with hints of fresh mint, dried cranberries, and fried onions.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings 4
Course: Poultry
Cuisine: Asian, South Asian
Keyword: 30 Minute Meal, Air Fryer, Beginner, Chicken, Dinner, Easy, Gluten-Free, Lunch, Main Meal, Meal Prep, Mild, Pollotarian, Quick, Quick and Easy, Salad, Spring, Summer, Vegetables
Calories: 334.91kcal

Ingredients

Salad Base

  • 12 ounces crispy chicken tenders
  • ½ small English cucumber
  • 1 red bell pepper
  • 12 fresh mint leaves
  • 5- ounce bag of mixed baby greens
  • 8- ounce bag of slaw mix
  • ¼ cup dried cranberries
  • ½ cup fried onions

Peanut Butter Chili Lime Dressing

  • 1 lime juiced and zested
  • 2 teaspoons garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon Sriracha sauce
  • ¼ cup natural crunchy peanut butter
  • 2 tablespoons Thai sweet chili sauce
  • 2 tablespoons low-sodium soy sauce

Equipment

  • Air Fryer or Oven
  • Large Salad Bowl
  • Whisk

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Cook Chicken Tender: Cook chicken tenders as instructed in the package in the air fryer or oven. Allow to cool for 2 minutes, chop into 1-inch pieces, and set aside. While the chicken cooks, move to the next step to prepare the dressing and vegetables.
  • Make the Dressing: In a large salad bowl, whisk together the lime juice, garlic, ginger paste, Sriracha sauce, natural crunchy peanut butter, Thai sweet chili sauce, and low-sodium soy sauce, and set aside.
  • Prepare the Vegetables: Thinly slice the fresh mint, and cut the cucumber and red bell pepper into matchsticks. Then, add them straight into the bowl with the dressing.
  • Make the Salad: To the bowl of vegetables, add the baby mixed greens, slaw mix, dried cranberries, and half of the fried onions. Then combine well by messaging the dressing into the ingredients.
  • Finish the Salad: Add the chicken pieces and lightly toss them into the salad.
  • Serve: Plate the salad onto a plate and garnish wtih the remaining fried onions.

Notes

If you plan to save some of this salad for later, do not add it directly into the dressing; mix the salad ingredients into a different bowl.

Nutrition

Calories: 334.91kcal | Carbohydrates: 29.23g | Protein: 25.28g | Fat: 14.11g | Saturated Fat: 3.25g | Cholesterol: 54.43mg | Sodium: 726.66mg | Fiber: 5.67g | Sugar: 16.31g
Tried this recipe?Mention @Just Maika Cooking or tag #justmaikacooking!