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Chicken salad with peanut dressing

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g single chicken breast fillets
  • 250g chat (small coliban) potatoes, cut into eighths
  • 1 teaspoon vegetable oil
  • 1 brown onion, halved, chopped
  • 1 small red capsicum, quartered, deseeded, thinly sliced
  • 2 1/2 tablespoons light crunchy peanut butter (Kraft brand)
  • 2 teaspoons soy sauce
  • 1 teaspoon caster sugar
  • 3 1/2 tablespoons warm water
  • 1 bunch bok choy, washed, dried, leaves separated
  • 50g snow pea sprouts


  • 1
    Place chicken and potatoes in a saucepan and cover with boiling water. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, for 5-7 minutes or until potatoes are tender. Drain potatoes and chicken, cool for 2 minutes. Shred the chicken.
  • 2
    Meanwhile, heat oil in a non-stick frying pan over high heat. Add onion and cook, stirring, for 4-5 minutes or until brown. Add onion and capsicum to potato and chicken.
  • 3
    Combine peanut butter, soy sauce and caster sugar. Gradually add water and stir until smooth. Combine with potato mixture.
  • 4
    To serve, place bok choy and snow pea sprouts on serving plates and top with potato mixture.

Source: taste.com.au


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