Peanut chicken salad with red cabbage and peanut ponzu sauce
A vibrant twist on classic salad—peanut-marinated chicken meets crunchy red cabbage, creamy peanut and Kikkoman Ponzu Lemon dressing, crispy chickpeas, and aromatic parsley for a burst of texture and freshness.
Ingredients
Sauce:
Chickpeas:
Preparation
Step 1
300 g chicken fillet – 1 pinch of freshly ground pepper – 1 tbsp peanut butter – 90 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Cut the chicken into medium-sized slices (approx. 1.5 cm thick) and season with the pepper. Mix the peanut butter with the Kikkoman Ponzu Lemon to create a marinade, then coat the chicken thoroughly and let it marinate.
Step 2
3 tbsp mayonnaise – 2 tbsp peanut butter – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp grated lemon zest
In a bowl, mix mayonnaise, peanut butter, ponzu and lemon zest.
Step 3
400 g tinned chickpeas – 1 tsp granulated garlic – 3 tbsp olive oil – 1 tsp sweet paprika powder – ½ tsp coriander – 1 tbsp sesame seeds – 1 pinch of salt – 1 pinch of freshly ground pepper
Drain and dry the chickpeas. Toss with the olive oil, then mix with the spices and sesame seeds. Season with the salt and pepper. Roast at 200 ˚C in the oven for 20 minutes or fry in a pan.
Step 4
250 g red cabbage – 1 cucumber – 1 bunch of parsley – 1 handful of your favourite sprouts – 1 handful of roasted cashews
Finely chop the cabbage, slice the cucumber into half-slices and chop the parsley and nuts. Grill or pan-fry the chicken, then let it cool. Arrange the ingredients in bowls and drizzle with the peanut sauce. Top with the chicken slices and garnish with the parsley and cashew nuts.
Recipe-ID: 1447
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300 g chicken fillet – 1 pinch of freshly ground pepper – 1 tbsp peanut butter – 90 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Cut the chicken into medium-sized slices (approx. 1.5 cm thick) and season with the pepper. Mix the peanut butter with the Kikkoman Ponzu Lemon to create a marinade, then coat the chicken thoroughly and let it marinate.
3 tbsp mayonnaise – 2 tbsp peanut butter – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp grated lemon zest
In a bowl, mix mayonnaise, peanut butter, ponzu and lemon zest.
400 g tinned chickpeas – 1 tsp granulated garlic – 3 tbsp olive oil – 1 tsp sweet paprika powder – ½ tsp coriander – 1 tbsp sesame seeds – 1 pinch of salt – 1 pinch of freshly ground pepper
Drain and dry the chickpeas. Toss with the olive oil, then mix with the spices and sesame seeds. Season with the salt and pepper. Roast at 200 ˚C in the oven for 20 minutes or fry in a pan.
250 g red cabbage – 1 cucumber – 1 bunch of parsley – 1 handful of your favourite sprouts – 1 handful of roasted cashews
Finely chop the cabbage, slice the cucumber into half-slices and chop the parsley and nuts. Grill or pan-fry the chicken, then let it cool. Arrange the ingredients in bowls and drizzle with the peanut sauce. Top with the chicken slices and garnish with the parsley and cashew nuts.
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