Chicken Salad with Peanut Vinaigrette

Yields approximately 1 cup     adjust servings

 

Ingredients

  • 1/4 cup coconut aminos
  • 2 tbsp rice vinegar
  • 1/4 cup seaseme oil (dark or light)
  • 2 tbsp honey (or to taste)
  • 1/4 cup + 1 tbsp peanut butter (creamy or crunchy)
  • 1/4 tsp ground ginger
  • 1 large clove garlic, grated or minced
  • 1/2 tsp chili flakes (or to taste)
  • Juice from 1/2 lime
  • 9 dashes of fish sauce (or to taste)

Instructions

  •  Combine all ingredients in a mixing bowl and whisk together until completely mixed. You can taste the dressing to see if you would like to add more oil, coconut aminos, lime juice or any of the ingredients. The dressing does have stronger "tang" to it (in my opinion) but when mixed in with a salad it melds in perfectly
  • Empty dressing into a jar, cover and either use immediately or within a few days.
  • The dressing flavors really come together when it's had time to sit overnight in the refrigerator. It will be thick right from the refrigerator (that's how I like it!) but as it comes to room temperature it will get thinner.

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Recipe Notes

 To make the chicken salad I chopped up some leftover chicken breast (you can use a rotisserie chicken as well), green onion, red bell pepper and a organic bagged cabbage mixture I bought from Trader Joe's. When salad is dressed garnish with chopped peanuts and cilantro.

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