Who knew peanut butter in a salad could be so good! Once you've tasted it, you'll know that this recipe just makes complete sense! Not to mention that it packs its weight in protein too.
This salad is a great rest day option as it is high in protein, healthy fats and fibre, as well as being moderately low in carbs.
Health Benefits
This is a proper salad, loaded with vitamins, minerals and antioxidants.
Expert Tips
Make some extra dressing to try with other salads!
Equipment
Kettle
Whisk
Colander
Ingredients
1Head of broccoli(cut into small florets)
1Chicken breast(cooked and chopped)
200gEdamame beans(Shelled and cooked)
1/2Red onion(thinly sliced)
20tbspCashew nuts
20tbspHazelnuts
1tbspSesame seeds(for garnish)
For the dressing
3tbspPeanut butter
20mlRice vinegar
1tbspSoy sauce
1tbspHoney
¼tspSesame oil
20mlWater(hot water, as needed to thin the sauce)
3
Instructions
Boil a kettle of water. Put the broccoli in a colander and slowly pour the boiling water over to blanch it, then allow to cool. (speed up the cooling process by placing the broccoli in the fridge).
Once cooled add to the salad bowl and toss with remaining ingredients until combined.
To make the peanut dressing, whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water, a tablespoon at a time until it reaches the desired consistency.
Pour the peanut butter over the salad and mix well. Serve immediately, garnished with sesame seeds.
Notes
1 portion of "Chicken and Broccoli Salad with Peanut Dressing" is equivalent to 280g.