Sunday, July 13, 2014
Chicken Veggie Salad with Peanut Butter Dressing Recipe
I made a lovely salad yesterday, that served as an entire meal, was filling, delicious, cheap and nutritious. I wanted to share it with you.
I used lambsquarters as the base of my salad, together with other veggies, but you can just as easily use any other green, like spinach, lettuce, swiss chard, etc...
You can make the salad vegan by leaving out the chicken, and just serving the dressing over the vegetables, but in my opinion, the chicken adds a lot.
This salad can also be used to fill rice paper spring rolls, and the dressing used as a dipping sauce.
2/3 cup mayonnaise (I use my homemade flax seed mayonnaise)
2/3 cup natural peanut butter
1/3 cup soy sauce (I use gluten free soy sauce)
1/3 cup water
1 tablespoon honey (you can use alternative sweeteners like sugar or coconut sugar to make it vegan or cheaper)
1 clove garlic
1 teaspoon lemon juice (or more to taste)
1/4 teaspoon salt
5 chicken breast slices
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ginger powder
2 teaspoons oil
Fried cellophane noodles
1. Slather your chicken with oil, sprinkle on salt and spices. Bake at 350 until just changing colors, about 10 minutes.
2. Mix up all the ingredients for the dressing. Whisk to ensure it is evenly mixed.
3. Chop up your veggies and your chicken. Mix together.
4. Right before serving, mix in the fried noodles, and top with the dressing.
Have you ever had a salad with a peanut butter dressing? What was in the dressing? What was in the salad? Does this look like a recipe you'd like to try?