Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Adding deli-fried chicken tenders to a fresh green salad not only adds interest and taste to an ordinary bowl of salad, but it turns a side dish into a main dish. This recipe, a fresh spin on the much-loved Asian-flavored coleslaw, requires only a few minutes of chopping and mixing; no cooking involved. To guarantee a smooth and creamy dressing, slowly whisk in each of the ingredients in the dressing to prevent it from breaking. If made in advance, whisk the dressing one more time to ensure all the ingredients are blended.

Karen Rankin


Credit: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Toss together chopped chicken tenders, coleslaw mix, cabbage, scallions, cilantro, and 1/2 cup of the chopped peanuts in a large bowl.

  • Whisk together lime juice and peanut butter in a small bowl until smooth. Slowly whisk in oil, soy sauce, vinegar, light brown sugar, and crushed red pepper, whisking until creamy.

  • To serve, pour dressing over salad mixture; toss to coat ingredients evenly. Sprinkle with remaining 1/4 cup peanuts.