In an effort to eat more veggies and less meat-centric meals, at least once a week we try and have a dinner based on salad. Helping that endeavor is a cook book my Dad got me a few years back, Raising the Salad Bar by Catherine Walters. The book is filled with light salads, filling salads, side salads, main dish salads, potato salads, pasta salads, leafy greens, cole-slaws, and many more inspiring salads and dressings. The following is an adaptation of one of her takes on a not-your-average chicken salad. This Peanut-Ginger, Chicken, and Bok Choy salad is light tasting, but surprisingly filling.
- boneless chicken, we prefer dark so we used thighs, seasoned with salt and pepper
- olive oil
- 1/2 head of bok choy, thoroughly rinsed and trimmed
- 1 carrot, peeled and julienned
- 1 celery stalk, strings removed, halved, and sliced thinly
- 1 red pepper, cored and julienned
- toasted sesame seeds
- 1/3 cup chunky peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon honey
- juice of 2 large limes
- 2 tablespoons canola oil
- 2 teaspoons ginger (fresh, minced ginger is best, but powdered works as well)
- 2 cloves minced garlic
- dash of chipotle chile powder (or if you have a tongue for spicy add as much as you can stand, but taste as you add)
- Preheat oven to 350 Fahrenheit. Saute the chicken thighs in a skillet over medium-high heat until browned. Put skillet in oven until juices of thighs run clear. Let chicken cool.
- Halve each bok choy stalk and slice 1/4" thick on a diagonal.
- Combine all the veggies.
- Meanwhile, whisk together all dressing ingredients. The peanut butter requires a little coaxing to blend well.
- Shred/ medium chop the chicken. Mix in with the dressing and pour over the veggies.
- Toss the salad and serve. Sprinkle with toasted sesame seeds.
Happy Hump Day!
PS. Why does my 60 lb dog think he is an appropriate size for laps, but who is complaining... I'll take cuddly Odin over upset tummy Odin any day.