Under 30 Minutes
Shredded Chicken Salad
- 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
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.
Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.
Toss with peanut vinaigrette and peanuts.
SourceEveryday Food, March/April 2003