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BETH’S CHINESE CHICKEN SALAD
Serves 4-6
INGREDIENTS
2 chicken breasts, bone in, skin on
3 cups (450 g) of iceberg lettuce
1½ (225 g)cups of green cabbage
1½ (225 g) cups of purple cabbage
1 cucumber, sliced into half moons
3 carrots, peeled and cut into 2″ matchsticks
1 cup (150 g) edamame beans, shelled
1 red pepper, cut into matchsticks
½ cup (75 g) unsalted peanuts
DRESSING:
1/3 cup (80 g) smooth peanut butter
4 tbsp (60 ml) rice wine vinegar
Zest and juice of 1 lime
3 tbsp (45 ml) warm water
1 tsp (5 ml) soy sauce
1 tsp (5 ml) honey
1 tsp (5 ml) fresh ginger
1 garlic clove
2 tsp (10 ml) toasted sesame oil
Pinch of red pepper flakes
Salt and pepper to taste
3 tbsp (45 ml) grapeseed oil
METHOD:
Preheat oven to 425F (218 C).
Season chicken with salt and pepper and roast for 25-30 mins until cooked through. Set aside and allow to cool.
To make the dressing, combine the peanut butter, vinegar, lime zest, lime juice and water, whisk until smooth.
Then add the soy sauce, honey, ginger, garlic, sesame oil, red pepper flakes, salt and pepper. Whisk to combine.
Then slowly add the oil, while whisking, to combine. Set dressing aside.
Slice lettuce and cabbage into ribbons, slice cucumber into half moons, carrots and red pepper into matchsticks. Thaw edamame if frozen.
Shred chicken with a fork.
Place lettuce and cabbage on a plate, add veggies, chicken and toss with the dressing. Garnish with 2 tbsp of peanuts. Enjoy!
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