It’s no secret that I LOVE Asian food. So whenever I great the chance to make Asian food, I am excited.
For #SaladJam #12, I decided to make a simple Asian chicken salad with a peanut sauce dressing.
First I placed 2 chicken breast with bones in a pot of salted water. I then placed pot on medium heat and boiled until chicken was fully cooked. Once cooked, I removed both chicken breast from liquid and allowed to cool. Once cooled, I shredded the both chicken breast.
In a big bowl I added, chopped romaine lettuce, chopped cilantro, chopped green onions, bean sprouts, sliced red bell peppers, sliced cucumbers, and shredded carrots. I tossed to make sure everything was mixed well.
I then made this dressing to accompany the salad:
1/4 cup honey + 1 tablespoon pure honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I used Skippy Natural No Need to Stir)
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce
1 teaspoon hoisin sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced
Mix well, place in an air tight container, and refrigerate.
To serve salad, place some of the salad mix on a plate. Top with some shredded chicken. Drizzle some of the ginger-peanut dressing on top. Garnish with crushed peanuts and chopped fresh cilantro.
Enjoy!!!
Rox
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