Thai Chicken Salad
It is pretty much the dead of winter here in the Branny household. The snow is barely escapable:
And it wouldn’t be so bad if we lived in a part of the country that owned a snow plow:
Clearly we don’t.
And we’ve all got a bad case of winter blues. Except of course for our dog Blue herself, who quite likes roughing it in the winter:
So to overcome this nightmare I made a deliciously summer-y chicken salad. But not your average chicken salad. You see, I’ve got an unnatural love of peanut butter, and once I get inspired by a recipe with peanut butter in it, you can’t stop me. And, apparently, you can’t stop the Omnivore, either.
He insisted on having this chicken salad for lunch and dinner in the same day (which kind of screwed up my dinner plans but that’s okay, I love to see him love what I make him!)
Thai Chicken Salad (serves 3)
1 chicken breast, roasted (or cooked to your preference), and chopped
1 small or 1/2 of a large cucumber, peeled and shredded
1 carrot, shredded
1/2 of a red onion, diced
1.5 – 2 T peanut butter
1.5 T soy sauce
1/2 t ground ginger
1 clove garlic, minced
In a ramekin, microwave peanut butter at low power until warmed. Combine with soy sauce, garlic, and ground ginger. Incorporate with diced chicken until nicely coated. Toss with shredded veggies. Yum!
Per serving, w/o a whole wheat wrap
Total Fat 5.9 g
Cholesterol 45.6 mg
Sodium 564.0 mg
Total Carbohydrate 8.0 g
Protein 21.8 g