Community Recipe
from [dwatson]
Shredded Chicken Salad

Shredded Chicken Salad

  • Yield: 6 servings


  • 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. Bring the water to a boil in a medium skillet. Add a few pinches of salt, and the

chicken. Cover, and cook over low heat for 5 min. Remove from heat, and let

steam for 5 min. Remove shicken from skillet and let stand until cool enough to

handle. Shred chicken with a fork.

2. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber, scallions, and

vinaigrette. Taste, and adjust for seasoning. Sprinkle with chopped peanuts.

Quick Peanut Vinaigrette

4 tbsp. unsalted peanuts

1/4 c. rice-wine vinegar

1 tbsp soy sauce

Juice of 1 lime

1/2 tsp. toasted sesame oil

1/2 tsp. coarse salt

1/4 tsp. freshly ground pepper

3 tbsp. vegetable oil

2 tbsp. water (only if needed)

1. In a blender, puree the peanuts, vinegar, soy sauce, lime juice, sesame oil, salt

and pepper. With the machine running, add oil in a slow steady stream.

Continue blending until dressing is thick and emulsifed. If the dressing is too

thick, thin with a little water.

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Shredded Chicken Salad recipe