Cook: 10 - 15 minutes

Serves: 6 - 8

If you love Israel’s favourite peanut-packed snack, this salad is perfect for those warmer nights when you don’t want to spend hours in a hot kitchen. Cabbage and peanuts provide plenty of pleasing crunch and to really speed things up, you can make the dish with a leftover roast, instead of cooking a chicken from scratch,

Method

If cooking the chicken, warm 8 –10 tbs olive oil over medium high heat in a large frying pan or divided between two pans.
Once the oil is warm, season the chicken pieces and add them to the pan(s). Fry for 10 - 15 minutes — turning once or twice — until the chicken is fully cooked through and white on the inside. Cut through one of the thicker pieces to check if you want to be sure. Set aside on a plate to cool.
Slice the mini peppers into thinnish circles and remove any seeds. Shred the cabbage. Halve, peel and thinly slice the red onions.

Topics:

chicken recipe

Chicken

Salad

Ingredients

Name: Bamba chicken salad with peanut butter dressing
Prep time: 15 min
Cook time: 10 min
Yield: 6 - 8
Ingredients: 6–8 tbsp olive oil; 450g raw (or cooked) chicken breast, cut in chunks or strips; 1 x iceberg lettuce halved and cut into thick strips; 1 x small red cabbage quartered and cored; 2 medium red onions; 200g small sweet mini peppers (red and yellow) washed; Salt and pepper; 300g jar peanut butter (smooth); 6 tbsp apple cider vinegar; 50-75g Bamba (most of a large pack); 150g salted peanuts

6–8 tbsp olive oil
450g raw (or cooked) chicken breast, cut in chunks or strips
1 x iceberg lettuce halved and cut into thick strips
1 x small red cabbage quartered and cored
2 medium red onions
200g small sweet mini peppers (red and yellow) washed
Salt and pepper
300g jar peanut butter (smooth)
6 tbsp apple cider vinegar
50-75g Bamba (most of a large pack)
150g salted peanuts