The WW 10-Minute Chili Peanut Cucumber Chicken Salad is a hearty meal. This dish have 350 calories in each serving and prepares in just ten minutes. We made this salad with chicken breast, cucumbers, onions, mint, cabbage, low-sodium soy sauce, limes, rice vinegar, chili oil crunch, creamy peanut butter, maple syrup, and garlic. Pair this salad with miso soup, quinoa, roasted broccoli, jasmine rice, steamed broccoli, cauliflower rice, vegetable spring rolls, or fruit salad. Store this WW 10-Minute Chili Peanut Cucumber Chicken Salad for 2 days in the refrigerator.
STATS:
- Total time: 10 minutes
- Course: Salad
- Serving size: 1½ cups
- Cooking time: Nil
- Serving: 4
- Calories: 350 kcal
- Diet: Weight Watchers
- Cuisine: Asian
- Preparation time: 10 minutes
EQUIPMENT:
- Large mixing bowl
- Whisk
- Chef’s knife
- Measuring spoons
- Cutting board
- Salad tongs
- Small mixing bowl
- Measuring cups
INGREDIENTS:
FOR THE SALAD:
- 2½ cups shredded cooked chicken breast
- 4 Persian cucumbers
- Half cup fresh mint
- 4–5 green onions
- One cup red cabbage
FOR THE CHILI PEANUT DRESSING:
- ⅓ cup low-sodium soy sauce
- Two limes, juiced
- 3 tbsp rice vinegar
- Two tbsp chili oil crunch
- 3 tbsp creamy peanut butter
- Two tbsp maple syrup
- 3 minced garlic cloves
INGREDIENT NOTES:
CHICKEN BREAST:
- It provides lean protein and makes the salad filling. This chicken breast is cooked so you can make the meal quickly. You may use shredded turkey breast as another choice.
PERSIAN CUCUMBERS:
- They give juicy crunch and fresh taste to the recipe. These cucumbers have a small size and thin skin that make them perfect for salad. Include English cucumbers if you are not using Persian cucumbers.
LOW-SODIUM SOY SAUCE:
- It gives a salty and savory taste to the dressing. This sauce keeps the overall sodium level low in the salad. You may use reduced-sodium tamari as an alternative.
RICE VINEGAR:
- This vinegar adds gentle acidity to the salad. It also makes the dressing more balanced. Utilize apple cider vinegar as a replacement.
INSTRUCTIONS:
- First, slice the cucumbers, green onions, and red cabbage, then chop the mint.
- Include all the prepared vegetables and chicken in the bowl.
- Whisk low-sodium soy sauce, lime juice, rice vinegar, chili oil crunch, garlic, maple syrup, and peanut butter in a small bowl.
- Toss the dressing with the chicken and vegetables toss gently.
- Lastly, serve the salad right after making and garnish with extra mint.
SERVING SUGGESTIONS:
SIDE DISHES:
- Steamed Edamame
- Miso Soup
- Asian Cucumber Salad
- Steamed Broccoli
GRAIN SIDES:
- Brown Rice
- Jasmine Rice
- Quinoa
- Cauliflower Rice
VEGETABLE SIDES:
- Sesame Green Beans
- Roasted Broccoli
- Steamed Bok Choy
- Carrot Slaw
LUNCH:
- Vegetable Spring Rolls
- Clear Vegetable Soup
- Fresh Fruit Salad
- Edamame Salad
TIPS:
- Include chilled cooked chicken to make the dish refreshing.
- Slice the vegetables thinly so they coat the dressing properly.
- Adjust the spices by reducing the chili oil crunch to make a milder version of the dish.
- Blend the peanut butter properly, then mix it into the dressing.
STORAGE INFORMATION:
FRIDGE:
- Store this salad in the box for two days.
FREEZER:
- Freezing this salad is not really good.
FAQs:
Can I make this salad earlier?
- Yes, you may prepare the salad and dressing early, then keep them separate till needed to serve.
Is rotisserie chicken good to include in this recipe?
- Yes, you may use chicken breast for the lighter option.
How can I reduce spice from this salad?
- You may reduce the chili oil crunch or replace it with chili flakes for less spice in the recipe.
Will I add different nut butter in this salad?
- Yes, you may replace peanut butter with almond butter as per your preference.
Is this salad good to make for meal prep?
- Yes, prepare the salad and keep the dressing separate till needed to serve.
NUTRITIONAL INFORMATION:
Calories: 350 kcal
Net carbs: 16 g
Iron: 2 mg
Total carbs: 19 g
Vitamin A: 3,200 IU
Fiber: 3 g
Calcium: 55 mg
Protein: 35 g
Sodium: 1,050 mg
Potassium: 550 mg
Weight Watchers Points: 7 Points