Peanut Chicken Broccoli Salad

By Katherine

I have a love-hate relationship with using Pinterest to find new recipes. I find it's a great way to flag recipes that interest me on a variety of sites, and I occasionally find something that looks good just by trolling Pinterest's food and drink section, but there is also a heck of a lot of unhealthy garbage on there. I'm happy to say that this salad is one of my Pinterest success stories. I found it during one of my browsing sessions, and I made only a couple of minor modifications to the original recipe. I love that it is super simple to pull together (especially if you have leftover cooked chicken), and it is equally great for dinner or to pack for lunch the next day.  Do you use Pinterest? If so, connect with me here!

Peanut Chicken Broccoli Salad

Adapted from Sunset

  • 3 tablespoons vegetable oil
  • 1/2 cup peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons fresh lime juice (about 1 lime's worth)
  • 2 teaspoons minced fresh ginger
  • garlic clove, minced
  • 1-2 teaspoons red pepper flakes (to taste)
  • 1/3 cup water
  • 1 teaspoon sugar (optional)
  • 1 pound broccoli, cut into small florets
  • 1 cup frozen peas, thawed
  • 1 red bell pepper, chopped
  • 2 cups shredded cooked chicken
  • 1/2 cup chopped cilantro

In a large bowl, whisk the first eight ingredients together until smooth. Taste and see if you think it needs some added sweetness (if you use natural peanut butter, this may be the case). If so, add the sugar and whisk. Add the remaining ingredients and toss until the dressing is evenly incorporated.