Ingredients Meat & Poultry Chicken Chicken Breast Recipes Shredded Chicken Salad 3.6 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 With a few extra ingredients, this simple salad goes from light to hearty, but still healthy. 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 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. Rate it Print