This salad can be enjoyed as a meal in itself, providing nutritious and satisfying protein in every bite.
2-inch (5-cm) ginger, peeled and sliced
3 garlic cloves, sliced
½ tsp (2 mL) dried chili flakes
½ tsp (2 mL) sea salt, or to taste
⅓ cup (75 mL) rice vinegar
3 tbsp (45 mL) peanut butter
3 tbsp (45 mL) sugar
¼ cup (60 mL) orange juice
3 tbsp (45 mL) soy sauce
¼ tbsp (1 mL) peanut oil
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) vegetable oil
2 cooked chicken breasts, cut into bite-sized pieces
½ head of iceberg lettuce, shredded
2 cups (500 mL) mesclun mix
¼ cup (60 mL) shredded red cabbage
¼ cup (60 mL) jicama, julienned
¼ cup (60 mL) shredded carrots
¼ cup (60 mL) red onion, thinly sliced
½ cup (125 mL) chopped cilantro and/or fresh basil leaves
½ cup (125 mL) roasted whole peanuts
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.
Per serving: 736 calories, 52.9 g protein, 41.5 g fat, 48.9 g carbohydrates, 38.7 mg cholesterol, 921 mg sodium
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