Peanut Chicken Salad

4.67 from 3 votes

Peanut Chicken Salad

Chicken w/carrots and chives in a smooth & creamy, sweet & salty peanut dressing makes for a perfect combination of textures and flavors with every bite.

Prep Time5 mins

Total Time15 mins

Servings: servings (see below for IBS/GERD)

Calories: 108kcal

Ingredients

6 oz cooked boneless, skinless chicken breasts (chopped) - I like to use rotisserie chicken for some added flavor
1 Tbsp. peanut butter (use the creamy kind)
4 oz non-dairy vanilla flavored yogurt (I use Almond Dream brand, which only has 3g of fat per 6oz serving and no saturated fat. For IBS and GERD, whatever brand you use, watch the fat content and try to find one very close in fat content to the Almond Dream brand) *Note: If you're not lactose intolerant, don't have IBS or GERD, feel free to use whatever brand/fat content vanilla yogurt you want)
3/4 tsp. soy sauce (this helps with color and adds salt to the mix)
1 medium-sized carrot (50g, finely chopped)
1/2 tsp. chives (chopped) - plus more for garnish, if desired

Instructions

In a small bowl, whisk together the peanut butter, yogurt and soy sauce until peanut butter is completely mixed in.
Add in the chopped chicken, carrots, snow peas and 1/2 tsp. chives and mix together until thoroughly combined.
That's it! Super easy. Garnish with some additional chives for garnish, if desired. Just be careful, as a little chive goes a long way (and see below notes regarding chives for IBS/GERD sufferers). *See below notes section for serving ideas*

Notes

For IBS and/or GERD/Reflux/Heartburn Sufferers:

The maximum weight of your serving of chicken salad serving should be ~78g.
Peanut butter can be problematic for GERD/Reflux if overused (due to the fat content), but with the quantity in this recipe (and the amount actually consumed in a serving), it should be just fine for most (hopefully all) heartburn, acid reflux and/or GERD sufferers. With that said, be careful to watch the fat content in your other foods on days you eat this. Try to avoid oils and fats as much as possible in your other meals on day(s) you eat this. Also, you could use reduced fat peanut butter if you have a more severe reaction to the fat levels in peanut butter.
For some, raw veggies (or at least too many of them) cause symptoms. If you fall into this category, steam the carrots before chopping and using in the chicken mixture. You'll still get great flavor (in fact, you might even get better flavor from the cooked veggies), it just won't be crunchy.
For some with GERD/Reflux, chives can be problematic. Just be careful with how many you use. If you know chives aggravate your symptoms, maybe leave them out of the salad and just use a few small pieces on top for garnish/flavor.

Serving Ideas:

On some gluten free bread as a sandwich, on top of some gluten free crackers
Over some fresh baby spinach (max of 38g for IBS/GERD sufferers)
Inside some shelled out cucumbers like the recipe here
Inside some snow pea pods like the recipe here

[nutrition-label]*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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Nutrition