3/4 C. reduced-fat peanut butter (calls for chunky but we used creamy)
Zest & Juice of 1 lemon
2 grated garlic cloves
2 Tbsp. grated fresh ginger
1.5 Tbsp. sesame oil, plus more for cooking chicken
2 Tbsp. brown sugar
2 Tbsp. gluten-free soy sauce (we used reduced sodium soy sauce)
1/4 C. water
1 tsp. cayenne pepper
4 Tbsp. finely chopped cilantro, plus more for garnish
4 scallions, thinly sliced
3 romaine hearts, chopped
1 cucumber, thinly sliced
1 medium red, yellow, or orange bell pepper, seeded & diced
2 chicken breasts, cut into bite size pieces
Salt/Pepper
In a small bowl, combine the peanut butter, lemon zest, lemon juice, garlic, ginger, sesame oil, brown sugar, soy sauce, water, and cayenne. Stir well until smooth. Stir in the cilantro and scallions.
Meanwhile, heat a skillet to medium heat and coat the bottom of the skillet with sesame oil. Season the bite-size chicken pieces with salt and pepper and cook until done. Set aside to cool until serving salad.
In a large bowl, toss the lettuce, cucumber, and bell pepper. Add a few spoonfuls of the peanut dressing and toss to coat. Divide the salad among 4 serving plates or bowls. Top with the chicken, then drizzle with more of the dressing. Garnish with finely chopped cilantro and serve immediately.
*Original Recipe from 300 Calories or less! p. 62.
No comments:
Post a Comment