Finely chopped chicken, crunchy cabbage, crisp veggies, and fresh herbs get tossed in a creamy Thai-inspired peanut dressing… then piled onto whole-grain bread for a crave-worthy sandwich!
Ingredients
Chopped Chicken Salad
- ▢2 cups shredded cabbage, green, purple, or a mix; or coleslaw blend
- ▢½ cup shredded or matchstick carrots
- ▢½ red bell pepper, thinly sliced
- ▢1 to 2 scallions, chopped
- ▢¼ cup chopped cilantro, optional
- ▢¼ cup chopped peanuts, or cashews
- ▢1 cooked chicken breast, finely chopped (about 1 to 1 ¼ cups)
- ▢½ cup shelled edamame, thawed (optional)
Peanut Sauce (makes about 1 cup)
- ▢⅓ cup creamy peanut butter, softened
- ▢2 tablespoons reduced-sodium soy sauce, or tamari
- ▢1 tablespoon rice vinegar
- ▢1 ½ tablespoons honey, or maple syrup
- ▢1 ½ teaspoons ground ginger
- ▢¼ teaspoon garlic powder
- ▢3 tablespoons water, add more, a teaspoon at a time, if needed
- ▢Sriracha, optional—but a must for spice lovers!
- ▢Salt to taste, start with a pinch and add more if needed
For Serving
- ▢8 slices whole-grain bread
Instructions
- Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
- Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
- Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
- Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
- Assemble the sandwiches. Spoon about ½ to ¾ cup filling per sandwich onto bread. Press gently, slice, and enjoy.
