The key to this dish lies in selecting the right ingredients—fresh, crisp vegetables and quality peanut butter make all the difference. Growing up in a small English town, I learned to value simple, wholesome ingredients, and that lesson stuck with me through my years in busy American kitchens. When picking your chicken, I recommend juicy, skinless breasts or thighs for extra flavor. And don’t shy away from making your own peanut dressing—it’s surprisingly easy and far tastier than store-bought.

• 2 cups cooked chicken, shredded or diced (grilled or roasted)
• 4 cups mixed salad greens (romaine, spinach, or butter lettuce)
• 1 cup shredded red cabbage
• 1 large carrot, julienned or grated
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts (for garnish)
• 2 green onions, sliced
• For the peanut dressing:
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• Warm water to thin, as needed

If you’d like a little heat, adding a dash of sriracha or fresh chili to the dressing is a lovely touch. For a vegetarian twist, swap chicken for crispy tofu cubes or roasted chickpeas.