| Serves: |
Makes salads
|
Cooking Time:
|
10 to 15 minutes
|
This salad can be enjoyed as a meal in itself, providing nutritious and satisfying protein in every bite.
Ingredients:
Dressing:
1 2-inch
|
piece ginger, peeled, sliced
|
5 cm
|
3
|
cloves garlic, sliced
|
3
|
½ tsp
|
dried chili flakes
|
2 mL
|
½ tsp
|
sea salt or to taste
|
2 mL
|
⅓ cup
|
rice vinegar
|
75 mL
|
3 tbsp
|
peanut butter
|
45 mL
|
3 tbsp
|
sugar
|
45 mL
|
¼ cup
|
orange juice
|
50 mL
|
3 tbsp
|
soy sauce
|
45 mL
|
¼ tbsp
|
peanut oil
|
1 mL
|
| 3 tbsp |
sesame oil |
45 mL |
¼ cup
|
vegetable oil
|
50 mL
|
Chicken Salad:
2
|
cooked chicken breasts, cut into bite-size pieces
|
2
|
½ head
|
iceberg lettuce, shredded
|
|
2 cups
|
mesclun mix
|
500 mL
|
¼ cup
|
shredded red cabbage
|
50 mL
|
¼ cup
|
julienned jicama
|
50 mL
|
¼ cup
|
shredded carrots
|
50 mL
|
¼ cup
|
red onion, thinly sliced
|
50 mL
|
½ cup
|
chopped cilantro and/or fresh basil leaves
|
125 mL
|
½ cup
|
roasted whole peanuts
|
125 mL
|
Directions:
Place the dressing ingredients except for the peanut and sesame
oil in a food processor and blend until smooth. Add the peanut oil and
sesame oil and blend for another five seconds. Remove and set aside
until ready to use.
Combine all the salad ingredients and half of the peanuts in a
mixing bowl. Add the dressing, starting with about 3 tablespoons. Taste and add more if necessary. Toss gently then transfer to a
platter. Garnish with the remaining peanuts.
Option: Add sliced, grilled chicken, or shrimp marinated in dressing prior to cooking.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
736
|
| Proteins: |
52.9 g
|
| Total Fat: |
41.5 g fat (6.9 g sat., 18.1 g mono.)
|
| Carbohydrates: |
48.9 g
|
| Cholesterol: |
98.7 mg |
| Sodium: |
921 mg |
To view a PDF version of this recipe, click
here.