Layered Sesame Salad with Crunch (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded chicken
02 -
8 oz pineapple tidbits, drained
03 -
4 cups coleslaw mix, divided
04 -
1 1/2 cups shredded carrot
05 -
1 cup chopped green onions, divided
06 -
1 cup snap peas, halved
07 -
⅓ cup packed cilantro leaves, roughly chopped
08 -
½ cup honey roasted peanuts
09 -
½ red bell pepper, diced
10 -
½ cup chow mein noodles, for serving
→ Dressing
11 -
½ cup creamy peanut butter
12 -
3 tablespoons sesame oil
13 -
⅓ cup rice vinegar
14 -
1 ½ tablespoons honey
15 -
1 tablespoon soy sauce
16 -
½ teaspoon garlic powder
17 -
2-4 tablespoons water
# Instructions:
01 -
In a small bowl, whisk together peanut butter, sesame oil, rice vinegar, honey, soy sauce, and garlic powder. Gradually whisk in water until the dressing reaches a pourable consistency. Set aside.
02 -
In a 9x13-inch dish, layer the shredded chicken, pineapple, half of the coleslaw mix, shredded carrot, and half of the green onions. Drizzle half of the prepared dressing over the layered ingredients.
03 -
Continue layering with the remaining coleslaw mix, snap peas, remaining green onions, remaining dressing, cilantro, peanuts, and diced red bell pepper. Reserve chow mein noodles for serving.
04 -
Cover the dish with plastic wrap or a lid and refrigerate for 1-2 hours. Add chow mein noodles just before serving to maintain their crunch. Serve as individual portions or toss salad before serving.