Peanut Butter Chicken Salad Recipe

Name: Peanut Butter Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup soy sauce; ¾ cup water; ¼ teaspoon chili pepper flakes; 1 tablespoon lemon juice; ¼ cup brown sugar; 6 garlic cloves, chopped; ¾ cup creamy peanut butter; 14 chopped peanuts; 3 kg cooked boneless chicken; 2 (8 ounce) canschopped pineapple, drained; 1 (8 ounce) can water chestnuts, drained well

Servings: persons

¾ cup soy sauce
¾ cup water
¼ teaspoon chili pepper flakes
1 tablespoon lemon juice
¼ cup brown sugar
6 garlic cloves, chopped
¾ cup creamy peanut butter
14 chopped peanuts
3 kg cooked boneless chicken
2 (8 ounce) canschopped pineapple, drained
1 (8 ounce) can water chestnuts, drained well

1
in a large pan, heat soy sauce, water, sugar, lemon juice, garlic, pepper, heat over low heat while stirring for 5 minutes.
2
Add peanut butter and peanuts, cook over low heat until mixture is smooth.
3
Brush chicken breasts with sauce generously and bake at 400F for 30 minutes.
4
Cool the chicken, and chop into small bite size pieces.
5
Mix chicken, pineapple and water chestnuts in large bowl.
6
Pour remaining sauce over ingredients, and mix well.
7
Chill over night, and serve.

3812

kcal

Calories

224

Fat

137

Carbs

348

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup soy sauce, ¾ cup water, ¼ teaspoon chili pepper flakes, 1 tablespoon lemon juice, and more.

Yes, Peanut Butter Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peanut Butter Chicken Salad

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