Thai Salad with Ginger Chicken and Peanut Dressing
Stacey Hawkins Optavia
4
25 minutes
7-10 minutes
329
Main Dish
A crisp, crunchy and oh so FLAVOR BURSTING salad! This Lean and Green recipe is not just low carb and good for anyone on Optavia 5 & 1, it's also a terrific dish for families, picnics or to bring to share!
With the option to add a little extra fresh ginger and red pepper flakes, you can make it as mild or as wild as you like. Heavy on veggies, heavy on flavor and light on the calories you're going to want this in your rotation every week.
Happy Cooking!
Stacey
Ingredients
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4 T low-fat creamy peanut butter
2 T rice vinegar
2 T lime juice
1 T soy sauce
½ packet stevia or other non calorie sweetener (can use 1 T honey as well if allowed)
1 T Stacey Hawkins Garlic & Spring Onion Seasoning
1 inch piece of fresh ginger, peeled
2 tsp Stacey Hawkins Tasty Thai Seasoning
2 T cilantro leaves
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3 C shredded Cole slaw mix
1 C red bell pepper slivers
1 C English or Persian cucumber slices
1 C shredded carrots (eliminate if on low carb and add 1 C slaw mix instead)
fresh sliced scallions and cilantro for garnish if desired.
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nonstick cooking spray
1 ¾ lbs. lean ground chicken
1 T Stacey Hawkins Tasty Thai Seasoning
Directions
Make the dressing by placing all the ingredients in a blender and pulsing on high until smooth. Add a few drops of water to thin to desired consistency if desired. Set aside to let flavors blend. (You can do this a day in advance & store in an airtight container in the fridge if desired.)
Place a large frying pan over medium high heat and spray with nonstick spray. Add chicken, sprinkle with seasoning and sauté for 7-10 minutes until cooked thoroughly, breaking up into crumbles while cooking. Set aside.
In a large bowl, toss all salad ingredients together to combine. Divide into 4 equal bowls. Drizzle each salad with 2 T of Peanut Dressing and toss to coat. Alternately, you may arrange vegetables in a bowl as shown in the photo and drizzle with dressing for a beautiful presentation.
Top each salad with an equal portion of Ginger Chicken, sprinkle with scallions and cilantro if desired and serve immediately.
NOTE: if serving the salad later, leave the dressing and chicken off until ready to serve to prevent greens from getting soggy.
