The house is finally rid of cheesecake, dinner rolls, stuffing, fat-girl noodles and gravy. It's time to detox before Christmas folks and this salad is a great place to start. I have to tell you, I was actually craving something healthy today, that's how badly I've been eating these past few weeks.
I seasoned and sauteed some boneless, skinless chicken breasts for this recipe but you could use any type of chicken you like. In fact, if you still have some leftover turkey from Thanksgiving, this would be a great place to use it up.
The real star of this salad is the dressing. I caught hubby with his plate up to his mouth lapping up the last bit of sauce. Don't worry, we only eat like barbarians when there's no one else around to see us.
Asian Chicken Salad (serves 4)
for the dressing:
1/4 cup canola oil
1 TBSP smooth peanut butter
2 tsp Splenda (or sugar)
2 TBSP soy sauce (I used reduced sodium)
1/2 tsp garlic powder
1/4-1/2 tsp crushed red pepper flakes
juice of one lime
In a small bowl combine the oil and peanut butter. Microwave for a few seconds to soften peanut butter, then whisk until smooth. Add the Splenda, soy sauce, garlic powder, red pepper flakes and lime juice. Whisk together and set aside.
for the salad:
12 oz of cooked chicken or turkey, sliced in thin strips
1 (12 oz) package of broccoli slaw
1/4 cup parsley, chopped (you can use cilantro if you're one of those crazy people who like it)
1/4 cup green onions, chopped
1/4 cup sunflower kernels
Combine broccoli slaw, parsley and green onions in a salad bowl. Pour dressing over all and toss to combine. Arrange salad on a plate and top with sliced chicken pieces. Garnish with sunflower kernels.
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