This absolutely falls into the "What to make when you don't feel like making dinner" category.
I even used a store bought rotisserie chicken (gasp!) because, well, I really didn't feel like doing a damn thing involving the oven yesterday. I blame the crazy, unrelenting heat here in Phoenix. You're probably tired of my using that excuse and quite frankly I'm tired too. All of us Zonies deal with the triple scorching digits in our own way May through August but I gotta tell you, come mid September, I personally am spent. Done and down right cranky.
We didn't even get an honest to goodness Monsoon this year! This may not sound like a bad thing if you live in the mid-west or maybe in Japan. Complaining about not getting 80+ mph winds and feet upon feet of rushing waters because the bone dry, compacted desert ground can't absorb it fast enough might sound crazy if you in fact did not live in the South Western deserts of Arizona. You must keep in mind that even the tall and mighty saguaro start looking parched and pathetic by the end of a summer were temperatures have been consistently averaging around 115F. Every. Single. Day.
This salad was a welcomed treat for a weeknight dinner. The kiddos thought it "looked pretty" with all of the colors and loved the honey-peanut sauce which made the veggies "taste yummier".
This could very easily be made vegetarian by omitting the chicken. You would still have a lot of protein from the peanut sauce and the bean sprouts which are a wonderful source of protein. Also, you could use tahini (a sesame paste with a milder flavor than peanut) if you prefer.
The Crunch Factor in this salad makes it very filling. I used baby clementines instead of canned mandarin oranges this time because I had a big gab of them on the counter. I much preferred the fresh taste but the little seeds in them were annoying to pick out in each bite especially with all of the other crunchiness going on.
juice from the mandarin oranges
tablespoon at a time of warm water to thin to desired consistency
PREP TIME 15 MINUTES SERVES 6
2 cups cooked chicken, chopped
1/2 head Napa cabbage, chopped
1 large handful fresh bean sprouts
1 red bell pepper cut in strips
1 bunch green onions, chopped
handful of packaged julienned carrots
1/4 cup cilantro, chopped
small handful of chopped peanuts
1 can mandarin oranges, reserve juice
1 tablespoon (no added sugar) peanut butter (or tahini)
1tablespoon local, Organic honey
Putting it all together
In a large bowl combine all veggies and toss together.
Add chopped chicken and toss.
In a small bowl, whisk together the peanut butter, honey, soy sauce juice and water.
Drizzle the sauce over the salad and sprinkle with nuts.
|Tamari Soy Sauce, Wheat Free, Organic|