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Shredded Chicken Salad

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    Everyday Food, March/April 2003
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • Salt
    • 2 boneless, skinless chicken breasts
    • 1 head iceberg lettuce
    • 2 red bell peppers
    • 3 scallions
    • 1 cucumber
    • Quick Peanut Vinaigrette
    • 2 tablespoons chopped unsalted peanuts

    Directions

    1. In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.

    2. Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.

    3. Toss with peanut vinaigrette and peanuts.

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