It’s starting to get WICKED HOT in Boston and I can always use more quick, no cook, easy clean up meals for the dog days of summer. The hubby loves Asian flavors so this was a big hit. It held up well the next day for lunch leftovers and will definitely be put in the rotation. This recipe was inspired by Healthy Aperture’s recipe and part of my usual cruising through Pintrest for new ideas (see link at the bottom).
Now I would usually not recommend pre-cut / pre-bagged food but sometimes life is hectic and we have to be realistic about what can happen. If you want to eat healthy sometimes you have to “pre-cut” corners.
For the dressing:
Mason jar with lid or some other vessel with a cover to shake the dressing, but Mason jars are just so hip right now
2 big tablespoons of peanut butter (smooth or crunchy)
2 tablespoons of low-sodium soy sauce
2 tablespoons of rice wine vinegar (I used one that has roasted garlic flavoring – love it)
1 garlic clove, skin removed (option to toss in some garlic powder)
1 tablespoon of agave
1 tablespoon of sriracha (option to sub in Huy Fong Chili Garlic Sauce)
For the salad:
1 bag of red cabbage
1 bag of broccoli slaw
1 bag of shredded carrots
3 scallions chopped (greens and whites)
1 bunch of mixed herbs including: cilantro, mint, basil (also some lemon balm if you have it) – see below for a picture of our little herb garden (and a few tomatoes) that is flourishing out front of our house.
Meat of one rotisserie chicken, divided by 4
Crunchy wonton strips (options to use Chinese Noodles – Mein gon or oriental rice cracker mix)
Mix the veggies together in a large bowl with scallions and herbs (I really only used about 1 handful of each per serving, but you can add more)
Mix together the dressing ingredients – set aside
Divide salad mixture into 4-6 bowls, top with chicken and drizzle on dressing
Top with sesame seeds and crunchy wonton strips
Makes about 4-6 servings
Baked tofu instead of chicken to make it veggie friendly
Steak or pork as your protein
Other veggies…snow peas or snap peas, bamboo shoots, shredded zucchini, spinach…endless options
Add a few squeezes of lime to the salad or dressing
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By Emaly Hunt / @grapesandgarlic on the Instagram / grapesandgarlic.com