- 4
Ingredients
- 7 tablespoons low sodium soy sauce, divided
- 7 teaspoons gingerroot, grated, divided
- 1 pound organic free range boneless skinless chicken breast halves
- 6 cups organic mixed baby greens
- 1 cup bean sprouts
- 1 cup snow peas, trimmed
- 1 red bell pepper, seeded, deribbed and cut into strips
- 1 organic cucumber, thinly sliced
- 6 chopped green onions, divided
- 2 teaspoons sesame seeds
- 4 tablespoons rice vinegar
- 5 teaspoons sesame oil, divided
- 2 cloves garlic, pressed
- 1 teaspoon honey
- 2/3 cup extra virgin olive oil
- 2 teaspoons flaxseed oil
- 1/2 cup natural peanut butter
- 1/3 cup coconut milk
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup MSG free low sodium chicken broth
Preparation
Step 1
In a large resealable plastic bag combine 3 tablespoons soy sauce, 2 teaspoons ginger and chicken breasts. Seal and refrigerate for about 6 hours.
Preheat oven to 350 degrees. Remove chicken from marinade and discard marinade. Place chicken in oven proof baking dish and bake for about 20-25 minutes or until chicken is done through.
While chicken is baking prepare salad, salad dressing and dipping sauce. Toss together greens, sprouts, snow peas, bell pepper, cucumber, 4 green onions and sesame seeds. Chill till serving time.
To prepare salad dressing, mix together rice vinegar, 2 tablespoons soy sauce, 2 teaspoons ginger, 2 teaspoons sesame oil, 2 teaspoons green onion, garlic, honey, olive oil and flaxseed oil. Set aside.
To prepare dipping sauce, mix together peanut butter, coconut milk, crushed red pepper flakes, chicken broth and the remaining soy sauce, ginger and sesame oil. Place in saucepan over medium low heat and stir until ingredients are warmed through and well blended.
Remove chicken from oven and cut into strips. Place salad onto plates, drizzle with salad dressing and top with chicken strips. Serve dipping sauce on side.