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Chicken Salad With Ginger Peanut Dressing

chicken salad with ginger peanut dressing

Ginger Peanut Dressing adds an exciting flavor to this chicken salad.

  • Duration
  • Prep Time
  • 4Servings


Chicken Salad:

  • 2 cups fresh spinach leaves
  • 4 cups romaine lettuce leaves
  • 1 cup carrots, julienned
  • 1 cup broccoli flowerets
  • 2 cups bok choy, julienned
  • 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
  • 1 cup cooked chicken or turkey, cut into thin strips

Ginger Peanut Dressing:

  • 3/4 cup seasoned rice wine vinegar
  • 2 tablespoons frozen apple juice concentrate
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)
  • 1 clove garlic, minced
  • 1/3 cup creamy peanut butter


Chicken Salad:

1. Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables in a large bowl.

2. Divide the mixture onto 4 plates. Equally distribute chicken onto salads.

Ginger Peanut Dressing:

1. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well.

2. Heat the peanut butter in the microwave or on the stove top until a liquid-like consistency. Whisk the peanut butter into the dressing mixture.

3. Pour the dressing over the salads.


This recipe can be doubled or tripled

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