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chicken salad with ginger peanut dressing

Chicken Salad With Ginger Peanut Dressing

Prep Time 15 minutes
Total Time 15 minutes
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Servings

4 Servings

Ingredients

  • 2 cups fresh spinach leaves
  • 4 cups romaine lettuce leaves
  • 1 cup carrots julienned
  • 1 cup broccoli flowerets
  • 2 cups bok choy julienned
  • 3 cups assorted Chinese vegetables pea pods, bean sprouts, water chestnuts
  • 1 cup cooked chicken or turkey cut into thin strips
  • 3/4 cup seasoned rice wine vinegar
  • 2 tablespoons frozen apple juice concentrate
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced ginger root or 1/4 teaspoon dried ground ginger
  • 1 clove garlic minced
  • 1/3 cup creamy peanut butter

Instructions

  • Chicken Salad:
  • Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables in a large bowl.
  • Divide the mixture onto 4 plates. Equally distribute chicken onto salads.
  • Ginger Peanut Dressing:
  • In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well.
  • Heat the peanut butter in the microwave or on the stove top until a liquid-like consistency. Whisk the peanut butter into the dressing mixture.
  • Pour the dressing over the salads.

Tips

  • This recipe can be doubled or tripled