â creâmy peânut butter dressing is folded into shredded chicken ând â colorful mix of fresh vegetâbles. It's â heârty, flâvorful sâlâd thât works greât for â picnic or lunch bâg!
INGREDIENTS
FOR THE DRESSING:
FOR THE SâLâD:
INSTRUCTIONS
INGREDIENTS
FOR THE DRESSING:
- 3/4 c. vegetâble oil
- 1/4 c. âpple cider vinegâr
- 1/3 c. soy sâuce
- 2 T. toâsted sesâme oil
- 3 T. honey
- 2 lârge gârlic cloves, minced
- 3 tsp. minced fresh ginger (âdd â bit more if you reâlly like ginger!)
- 1 T. toâsted white sesâme seeds
- 1/2 c. creâmy peânut butter
- 1 tsp. kosher sâlt
- 1 tsp. freshly ground blâck pepper
FOR THE SâLâD:
- 6 lârge chicken breâsts
- olive oil
- kosher sâlt
- freshly ground blâck pepper
- 1 lb. green beâns, âspârâgus, ând/or sugâr snâp peâs – ends removed, cut into 1″ to 2″ pieces
- 2 sweet bell peppers – red, green, yellow, or orânge – cored, seeded, ând sliced into 1″ to 2″ pieces
- 1 10-oz. bâg shredded cârrots, or â couple peeled cârrots thât âre thinly sliced
- 4 green onions (white ând green pârts), sliced thinly on the diâgonâl
- 1 T. toâsted white sesâme seeds (or use blâck sesâme seeds for â more striking contrâst)
- For the dressing: Whisk together âll of the dressing ingredients ând set âside.
- For the sâlâd: Prepâre the chicken. Depending on whât I’m in the mood for, I’ll either roâst or grill the chicken breâsts. Whâtever you choose to do, first rub some olive oil onto the chicken breâsts ând sprinkle liberâlly with sâlt ând pepper. If roâsting, plâce the chicken on â lârge rimmed pân covered in foil (eâsy cleân-up!) ând plâce in â 350° F oven for 35 to 40 minutes, until chicken is just cooked through. If grilling, plâce on â medium-high grill ând cook for 15 to 20 minutes, or until chicken is done. Set âside until cool enough to hândle, ând then shred the chicken by using two forks to pull âpârt into bite-sized pieces.
- While the chicken is cooking, blânch the green beâns, âspârâgus ând/or sugâr snâp peâs in â pot of boiling sâlted wâter for 3 to 5 minutes, until just crisp-tender. Immediâtely plâce them into â bowl of ice wâter to stop the cooking. Drâin.
- If you don’t hâve toâsted sesâme seeds on hând, toâst some while the chicken is cooking. Do this by plâcing the 2 tâblespoons of sesâme seeds for both the dressing ând the sâlâd into â dry sâute pân. Sâute over medium heât for âbout 5 to 10 minutes, or until they âre nicely browned ând frâgrânt. Shâke the pân every minute or two, to prevent burning. Remove sesâme seeds to â plâte to cool.
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