If you’ve been focusing on eating clean and light these hot summer days, try this recipe for Asian Chicken Veggie Salad. With a quick chop and store-bought or grill-it-yourself chicken, dinner will be on in a flash.
Prep Time: 25 minutes
1 cup thinly sliced cabbage
1 ½ cups bagged organic broccoli slaw
¼ red bell pepper, julienne cut
¼ yellow bell pepper, julienne cut
10 sugar snap peas, cut in half lengthwise
1 cooked chilled chicken breast, cut into thin strips (*You can use pre-cooked breasts for faster prep)
¼ cup roasted & lightly salted peanuts, chopped (*may substitute slivered almonds if desired).
¼ cup avocado oil
1 ½ tablespoon rice vinegar
1 ½ tbs. toasted sesame oil
1 tablespoon sugar
dash of fresh ground pepper
1/2 tsp. kosher salt
1-2 tsp. dry toasted sesame seeds
1) In a large bowl, combine sliced cabbage, broccoli slaw, bell peppers, snap peas and chicken breast strips.
2) Prepare the dressing by whisking all ingredients together in a bowl. Toss with salad.
3) Place mounds of salad on plates. Top with a generous sprinkle of chopped peanuts.
4) Serve immediately.
Reprinted with permission from Food Guru, producer of the Cooking Guru web-series at cookinggurutv.com.