Sunday, August 23, 2015

Kung Pao Chick'n Salad

We've been trying to eat a little lighter this summer. I saw this recipe online and used Gardein Chick'n Strips instead of chicken and streamlined the process a bit. This made 2 large salads that were extremely tasty.
Sichuan Dressing:
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oil
  • 1 teaspoon garlic & chili sauce
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon Bragg's liquid aminos
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 1 teaspoon brown sugar
  • 1/2 tablespoon peanut butter

Place all ingredients in a canning jar.

Shake well. Set aside.

  • 3 cups salad greens such as romaine, kale, etc, sliced
  • 1 package Gardein Chick'n strips
  • 1/2 red pepper, sliced
  • 1/2 cucumber, sliced
  • 1 carrot, julienned or sliced
  • 1/4 cup peanuts, coarsely chopped
  • 1/4 cup green onions, sliced
Cook chick'n strips in a non-stick skillet sprayed with cooking spray until browned.

 Divide all the salad ingredients between two dinner plates. You can toss it all together or place each item around the greens like the spokes of a wheel.

Shake the dressing again and pour over the salad.


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