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Peanut Butter Chicken Salad


  • 1 tbsp water

  • 2 lbs chicken breasts sliced into small strips

  • 4 medium carrots, peeled and sliced into thin sticks

  • 1 large English cucumber, sliced into thin sticks

  • 8 green onions (scallions), thinly sliced

  • 1 lb bean sprouts, rinsed and drained well

  • 6 oz salted roasted peanuts, roughly chopped

  • ¼ cup natural crunchy peanut butter

  • ½ cup chicken stock

  • 4 tsp soy sauce

  • 4 tbsp extra virgin olive oil

  • Freshly ground pepper

  • 12 handfuls fresh baby spinach

Total Time: 30 min Prep: 15 min Cook: 15 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a large pan, sauté chicken strips over a medium heat until golden brown.

Remove the chicken strips from the skillet and drain. Set aside to cool.

Place the carrots, cucumber, onions, and bean sprouts in a large bowl.

Add 4 oz of the peanuts.

In a small bowl, whisk the peanut butter with chicken stock and soy sauce.

Slowly add the olive oil, whisking well until completely incorporated.

Season with pepper to taste.

Pour the peanut sauce over the vegetables and add the cooled chicken strips.

Toss the ingredients until well coated in the sauce.

Place spinach onto 2 plates; spoon half the chicken mixture onto each plate.

Sprinkle remaining 2 oz of peanuts over salads. Serve immediately.