Ginger Peanut Chicken Salad

I could seriously eat cabbage almost every day of the week.  It's the crunch and the slightly peppery flavor that I crave.  Plus the health benefits are through the roof!  Whenever I need to ditch the carbs, but I still need lots of texture I reach for the cabbage.

This is my Ginger Peanut Chicken Salad with lots of red and green cabbage.

Like my Facebook page for more recipes==> DeAnna Lee

Ginger Peanut Chicken Salad

 

1/2 head of green cabbage

1/2 head of red cabbage

1 lb. chicken breasts

1 each red, yellow, and green bell pepper

4 green onions

1 bunch of fresh parsley

1 cup of fresh mint

1 cup of fresh cilantro

1/3 cup chopped peanuts

 

Ginger Peanut Dressing: 

1 inch fresh ginger

1/3 cup peanut butter

1 garlic clove

2 limes

1 lemon

1 tbsp. rice wine vinegar

1 tbsp. fish sauce (Just do it! It's deeee-licious!)

1 tsp. sesame oil

2 tbsp. olive oil

1 tbsp. Sambol Oleleck (or any type of hot sauce...this is an Asian hot sauce that is so yum!)

 

1.  Preheat oven to 400 degrees.  Salt, pepper, and coat chicken breasts in olive oil.  Place on a baking sheet and bake 25 minutes.  When done, remove from oven and set aside to cool a bit.

2. Meanwhile shred your cabbage and add to a large bowl.  Chop bell peppers, green onion, and all the fresh herbs and add to the bowl.

3.  In a jar that has a lid add all the ginger peanut dressing ingredients.  Shake well until mixed then pour over the cabbage and bell pepper mixture.  Mix well.

4. Chop the chicken into bite size pieces.  Or you can shred the chicken.  Either way is delicious!

5. Build your salad with the cabbage mixture first, then add the chicken, and chopped peanuts!

Eat with chopsticks, and you'll feel like you're in some fancy Asian restaurant!

Like my Facebook page for more recipes==> DeAnna Lee