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Under 30 Minutes

Shredded Chicken Salad

  • Prep:
  • Total Time:
  • Servings: 4
Shredded Chicken Salad

Source: Everyday Food, March/April 2003


  • 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


  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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