Shredded Chicken Summer Salad

This recipe is one of my go-to's in the summer. It is fresh and fairly easy. You will definitely want to Pin this and add it to your recipe folder!

I adapted this recipe years ago from a similar Martha Stewart recipe.

Shredded Chicken Summer Salad (serves 6-8 large portions)

4 boneless chicken breasts, simmered and shredded

1 or 2 heads iceberg lettuce, shredded (depending on the portion size)

2 red bell peppers, 1" thin slices

4 scallions, sliced thin

1 English cucumber, quartered and thinly sliced (I use English so I don't have to peel and seed a regular cucumber)

1/4 cup chopped peanuts (I use roasted because I like the salt here instead of adding salt to the dish)

1 bag ramen noodles, uncooked, broken into pieces (discard the seasoning)

Peanut Vinaigrette Dressing

Combine the bell peppers, scallions, and cucumber in a large bowl.

Add the lettuce and chicken. Toss with vinaigrette. Place in bowls and top with chopped peanuts and Ramen noodles for extra crunch.

Peanut Vinaigrette Dressing

1/2 cup roasted peanuts

Juice of 2 limes

1/2 cup rice vinegar

2 Tablespoons soy sauce

1 teaspoon toasted sesame oil

6 Tablespoons vegetable oil

pepper to taste

Blend all ingredients. Refrigerate while preparing salad.