# Chicken Peanut Salad

**Description:** Chicken peanut salad is a crunchy salad of shredded chicken, browned mushrooms, roasted peanuts and buttery croutons in a tangy soy-mustard dressing.
**Prep Time:** 20m | **Cook Time:** 45m | **Servings:** 2

## Ingredients
* 5 Button mushrooms (large), sliced
* 1/2 tsp Soy sauce (for the mushrooms)
* 250 g Boneless chicken breast
* 2 Garlic cloves, crushed
* 1/2 small Onion, sliced
* To taste Black pepper
* To taste Salt
* 5-8 leaves Salad leaves, washed and patted dry
* 1/4 cup Roasted peanuts
* 2 Bread slices (for croutons)
* 1 tbsp Butter (for croutons)
* 2 tsp Dark soy sauce (dressing)
* 1 tsp Apple cider vinegar or coconut vinegar
* 1 tsp Lemon juice
* 1/2 tsp Mustard paste
* 2 tbsp Mayonnaise (optional)
* 1 tbsp Olive oil
* 2 tbsp Grated parmesan cheese

## Instructions
1. **Season the Mushrooms**: Toss the sliced button mushrooms with 1/2 tsp soy sauce, a pinch of salt and a pinch of black pepper until evenly coated.
2. **Sauté the Mushrooms**: Cook the mushrooms in a dry pan over medium heat, or with a tiny drizzle of olive oil, for 5-7 minutes until light brown. Set aside to cool.
3. **Slow-Cook the Chicken**: Place the chicken in a covered pan with the garlic, onion, black pepper, salt and a splash of water. Cook on low heat for about 30 minutes until tender and cooked through.
4. **Shred the Chicken**: Let the chicken rest for a few minutes, then pull it into bite-size shreds with two forks.
5. **Make the Croutons**: Butter the bread slices, cut them into cubes and toast in a 180°C (350°F) oven for 8-10 minutes until golden and crisp. For a quicker option, pan-fry the cubes over medium heat, turning often.
6. **Prepare the Leaves**: Wash the salad leaves, pat them completely dry and tear them into pieces so the dressing clings to them.
7. **Whisk the Dressing**: Whisk the dark soy sauce, vinegar, lemon juice, mustard paste, mayonnaise, olive oil, about 1/2 tsp salt and black pepper together. Taste it: it should be a little tangy and salty, not too much, so adjust the salt and pepper.
8. **Toss and Serve**: Combine the leaves, chicken, mushrooms, roasted peanuts and croutons in a large bowl, pour over the dressing and toss well. Top with grated parmesan and serve right away.

## Notes / Tips
* Dry the salad leaves well; wet leaves water down the dressing and go soggy.
* The mayonnaise is optional. Leave it out for a lighter, sharper dressing.
* Add more black pepper to the dressing if you like it peppery, and adjust salt to taste.
* Coconut vinegar works just as well as apple cider vinegar.
* Use as many salad leaves and as much parmesan as you like.
* Cook the chicken, mushrooms and croutons ahead, but toss with the dressing just before serving so the croutons stay crisp.

## Tags
#ChickenSalad #Salad #Chicken #Peanuts #Lunch