Beth’s Chinese Chicken Salad (HEALTHY RECIPE SERIES!)



SUBSCRIBE FOR MORE RECIPES! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden

LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa

WATCH MORE HEALTHY RECIPES!
Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir
5 Easy Lunchbox Ideas http://bit.ly/1AaVG3v
Quick & Easy Breakfast on the go! http://bit.ly/1zY5OLN
Soy Glazed Chicken http://bit.ly/1zEMG7T
Healthy Granola Parfaits http://bit.ly/1H2a148
Provencal Chicken Soup http://bit.ly/1AaVJMT
Chicken Lettuce Wraps http://bit.ly/1CLOz3U
Grilled Chicken Brochettes http://bit.ly/ChickBrochettes
Easy Minestrone Soup http://bit.ly/MineSoup
Chinese Chicken Salad http://bit.ly/ChineseChickSalad
Scallop & Beet Salad http://bit.ly/EWBScallops
Thai Coconut Soup http://bit.ly/1Bc27Bs
Easy Omelette for Dinner http://bit.ly/1AaWeXn
Spinach Ravioli & Carmelized Onions and Tomatoes http://bit.ly/1zY741m
Healthy Shrimp Tacos http://bit.ly/1HLlqUL
Healthy Chicken Tarragon http://bit.ly/1HLlyDt
Curried Carrot Soup http://bit.ly/1xUip4t

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!

source

Leave a Reply

Your email address will not be published. Required fields are marked *

20 comments