from Chow Bella
For the salad:
4 cups mixed greens
1/2 cup grated carrots
1/2 cup grated purple cabbage
1/4 of a large red bell pepper, julienned
1/4 of a large yellow bell pepper, julienned
1/2 cup julienned cucumber
8 oz cold cooked boneless, skinless chicken breast strips, such as those from Tyson Grilled and Ready
2 tbsp chopped dry-roasted peanuts
For the dressing:
2 tbsp natural crunchy peanut butter
1 clove garlic, grated
1 tbsp reduced sodium soy sauce
2 tbsp water
2 tbsp seasoned rice wine vinegar
2 tbsp Thai sweet chili sauce
2 tsp brown sugar
1. Arrange all the salad ingredients attractively on a plate, using the peanuts as the last addition to decorate.
2. Add the peanut butter to a small bowl, blend in the garlic, then gradually blend in each liquid until the peanut butter becomes softened and more liquid. Stir in the sugar until it dissolves.
3. Drizzle the dressing over the salad and serve.
Servings per recipe:2
Per serving:
Calories:399.9
Fat: 16.9 g
Saturated fat: 2.7 g
Cholesterol: 65.7 mg
Sodium: 609.4 mg
Carbohydrate: 28.3 g
Fiber: 6.3 g
Sugars: 14.1 g
Protein: 37 g