Shredded Chicken Salad

Community Recipe from


  • 1 cup(s) water
  • 2 boneless, skinless chicken breast halves (1 lb)
  • 1 head of iceberg lettuce (about l lb), quartered and thinly sliced
  • 2 red bell peppers, cut into 1/4" thick strips
  • 1 cucumber, quartered lengthwise, seeds removed, and thinly sliced
  • 2-3 scallions, thinly sliced crosswise
  • 2 tablespoon(s) chopped unsalted peanuts
  • Quick Peanut Vinaigrette


  1. 1. Bring the water to a boil in a medium skillet. Add a few pinches of salt, and the
  2. chicken. Cover, and cook over low heat for 5 min. Remove from heat, and let
  3. steam for 5 min. Remove shicken from skillet and let stand until cool enough to
  4. handle. Shred chicken with a fork.
  5. 2. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber, scallions, and
  6. vinaigrette. Taste, and adjust for seasoning. Sprinkle with chopped peanuts.

  7. Quick Peanut Vinaigrette

  8. 4 tbsp. unsalted peanuts
  9. 1/4 c. rice-wine vinegar
  10. 1 tbsp soy sauce
  11. Juice of 1 lime
  12. 1/2 tsp. toasted sesame oil
  13. 1/2 tsp. coarse salt
  14. 1/4 tsp. freshly ground pepper
  15. 3 tbsp. vegetable oil
  16. 2 tbsp. water (only if needed)

  17. 1. In a blender, puree the peanuts, vinegar, soy sauce, lime juice, sesame oil, salt
  18. and pepper. With the machine running, add oil in a slow steady stream.
  19. Continue blending until dressing is thick and emulsifed. If the dressing is too
  20. thick, thin with a little water.
January 2012

This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.

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