Spring roll salad with peanut butter chicken + sweet chile vinaigrette
Like a very filling salad version of our favorite Thai spring rolls.
For the chicken
1/2 large chicken breast, cooked and diced
1 tablespoon peanut or almond butter
1 teaspoon Tamari
1/2 teaspoon honey
Salt, pepper, garlic and ginger
For the salad
Salad greens of choice
Chopped fresh veggies (I like jicama, mango, roasted red peppers, shredded carrots)
Bonus: kelp, rice, or quinoa noodles
For the dressing
1 tablespoon rice vinegar
1 teaspoon ketchup
1/4–1/2 teaspoon red chile slakes
Pinch of sugar
Garlic and ginger
Sliced almonds (optional)
1. In a bowl, combine the almond butter, Tamari, and honey, and season well with salt, pepper, garlic powder, and powdered or fresh ginger. Stir well, and then add the chicken. Stir to coat. It will be thick; just roll with it.
2. In a small bowl, combine the dressing ingredients. Season with garlic powder and ginger, then stir well to combine. Taste and adjust seasonings as needed.
3. In your salad bowl, add the greens and top with the chicken. Add your chopped veggies and any additional toppings you would like.