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P.F. Chang's Peanut Chicken Salad

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ready in: under 30 minutes
serves/makes:   1

recipe id: 101413

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6 ounces poached chicken breast
4 ounces peanut sauce
2 1/2 cups lettuce mix
2 tablespoons julienne carrots
2 tablespoons japanese cucumber thinly sliced into moons
2 tablespoons scallion rings
2 tablespoons chopped cilantro
2 tablespoons fried peanuts chopped
1/2 teaspoon julienne pickled red ginger
1/2 teaspoon julienne fresh pickled ginger
2 tablespoons pickled red cabbage slaw
2 tablespoons fried egg noodles


In a stainless steel bowl, toss the chicken and half of peanut sauce to coat the chicken.

Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs, and chopped cilantro. Toss. Add rest of peanut sauce. Toss. Taste.

Don't over-apply peanut dressing; the mix should not be "gloppy".

Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled ginger, and pickled red cabbage slaw. Toss.

Using a chilled salad bowl, mound in the center of the bowl.

Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw and fried egg noodles.

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747 calories, 41 grams fat, 41 grams carbohydrates, 61 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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