Monday, April 6, 2015

Everything Chicken Chopped Salad


Sometimes you just need a really damn good salad for dinner. This is one of those meals. There are so many textures and flavors, it's like every bite is different than the last. I basically took everything from my fridge and tossed it together, which is the beauty of this dish. If there are certain ingredients that you don't like, or certain ones that you think are missing, feel free to change it up! I'm all about customization! Top it off with some hot grilled chicken and you've got a large meal to feed some hungry people. The dressing is so sinful that you might not believe it's actually good for you. I'm off this weekend for the first time in a month, so I am looking forward to sleeping in with my fiance, making breakfast, and having coffee together. Those are my favorite moments. What do you all have planned for the weekend?



Everything Chicken Chopped Salad

Ingredients:
  • 1 tbsp. bacon fat (or olive oil)
  • 4 garlic cloves, minced, separated
  • 1 cup brussels sprouts, ends trimmed then thinly sliced or shredded in food processor
  • 1/2 large cucumber, halved lengthwise, cored, then sliced
  • 1/2 red bell pepper, cored and thinly sliced
  • 1/2 orange bell pepper, cored and thinly sliced
  • 10 green beans, ends trimmed then halved
  • 1 large carrot, thinly sliced or shredded in food processor
  • 4 scallions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup shelled edamame beans
  • 1/4 cup roasted peanut
  • 1/4 cup roasted cashews
  • 1 lime, juiced
  • 1/2 cup chili sauce
  • 1 tbsp. peanut butter
  • 1 tsp. sesame oil
  • 1/2-inch ginger root, pressed or finely minced
  • 1/4 cup honey
  •  1/3 cup rice vinegar
  • 2 tbsp. coconut aminos (soy sauce)
  • 1/3 cup light coconut milk
  • 2 grilled chicken breasts, chopped
In a medium saucepan heat the bacon fat over medium-high heat. Once it is hot add in the brussels and 1/2 of the garlic. Cook, tossing occasionally until slightly crispy. Add the cooked brussels and garlic to a large bowl. Add in the cucumber, bell peppers, green beans, carrot, scallions, cilantro, edamame, peanuts, and cashews. Toss well and set aside.

In the same saucepan, add in the other 1/2 of the garlic, chili sauce, peanut butter, sesame oil, ginger, honey, vinegar, coconut aminos, coconut milk. Bring to a slight simmer and whisk well. Once the dressing has slightly thickened, pour over you large bowl of salad. Toss well to combine. Add in the chopped chicken and mix again, or serve the chicken on top. Serve warm or chilled. 

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