Take Back the Kitchen...with Chinese Chicken Salad
It is just too hot to cook these days. Putting together a salad for lunch or dinner with some leftover chicken can be a delicious and satisfying meal, filled with protein. Feel free to serve with a big green salad. Enjoy!
Summer Chinese Chicken Salad:
2-3 Chicken Breasts, grilled or baked and sliced thinly into bite sized pieces
1 cup bean sprouts
3 TBS toasted sesame seeds
Cook breasts in gently boiling water until cooked (10-15 minutes)
Pour hot boiling water over Bean Sprouts
Toast sesame seeds by putting in toaster briefly
Dressing (I usually double the recipe)
2 TBL creamy Peanut Butter
1 tsp ginger (powdered or fresh, chopped)
2 tsp dry mustard powder
2 TBL sugar
4 tsp Soy (I used reduced sodium tamari)
2 tsp Sesame Oil
2 TBL peanut oil
2 tsp white vinegar
Combine all the ingredients
1/4 cup of Scallions for garnish
Mix up sauce, pour over chicken and bean sprouts, top with scallion and sesame seeds.
For more fabulous recipes, visit Alma Schneider at Take Back the Kitchen.