Simple Chinese Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I was leafing through a low-carb magazine and came across this fantastic recipe. After making it with a few of my own adaptations, this is the final result. Ingredients:
1 head cabbage |
1 head iceberg lettuce |
1 red pepper, thinly sliced |
1 green pepper, thinly sliced |
1/4 cup scallion, chopped |
1/4 cup cilantro, minced |
1/2 cup bean sprouts, rinsed and trimmed |
2 chicken breasts, grilled or poached,then shredded |
1/2 cup olive oil |
1/2 teaspoon red pepper flakes |
1 tablespoon no-sugar-added peanut butter |
1/4 cup sesame oil |
1 tablespoon sugar |
1/4 cup rice vinegar |
1/4 cup soy sauce |
1 tablespoon fresh ginger, minced (i used a microplane zester) |
1 tablespoon fresh garlic, minced (i just smash mine with the broad edge of my chef's knife) |
salt and pepper, to taste |
Directions:
1. Shred the cabbage and the lettuce.
2. Combine with all the remaining salad ingredients in a large bowl.
3. Combine all the ingredients for the salad dressing in the bowl of a food processor.
4. Pulse until evenly blended.
5. Toss the salad with the dressing.
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