Asian Chopped Chicken Salad with Peanut Dressing

This salad could not be more simple - or pretty!  I love all the colors in it!  Even my husband, who was less than thrilled when I told him we were having a salad for dinner, loved this.    

I started by dicing some chicken and cooking it in a pan with a little olive oil and a spicy grill seasoning.  You could make this even easier by using a rotisserie chicken!  I also used a bag of coleslaw mix, which was perfect because it already had the shredded carrots and purple cabbage.

I just happened to have an orange bell pepper, but you can use any color you like.  The cilantro gave this salad such a fresh flavor and everything paired so well together.  The dressing is crazy good!!  To me, sesame oil is such a strong flavor that I only put a teeny tiny bit in.  Feel free to add more to your taste.    

 Serves 4

Asian Chopped Chicken Salad with Peanut Dressing

1 (16 oz) bag of coleslaw mix
1 cup cooked chicken
1/2 cup chopped bell pepper (any color)
1/2 cup cooked edamame
1/4 cup chopped fresh cilantro

For the dressing
1 tablespoon creamy natural peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (or more to taste)
1 tablespoon olive oil

To make the dressing, add the peanut butter to a microwave-safe measuring cup.  Microwave for 15 seconds.  Add the rest of the ingredients to the melted peanut butter and whisk until everything is combined.  Set aside.

Dump the bag of coleslaw into a large bowl.  Top with the chicken, bell pepper, edamame, and chopped fresh cilantro.  Pour about half of the dressing over the salad and toss well to coat.  Add more as needed and store the leftover dressing in the fridge.