Chopped Chicken Salad with Asian Peanut Dressing

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!

Ingredients

Asian Peanut Dressing:

 

½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top

 

Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded  

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles

Instructions

  1. For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
  2. For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
  3. For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.

http://kathrynskitchenblog.com/2017/03/chopped-chicken-salad-with-asian-peanut-dressing/

Crunchy Peanut Butter Chocolate Granola

IMG_4739Chocolate OatmealI am a granola freak. I love crunchy granola, chewy granola, granola bars, and granola that is spiced up with all kinds of yummy goodness. First off, chocolate + peanut butter= the perfect combination… ever! This granola is loaded with bursting chocolate and peanut butter flavors. There are also bits of chocolate chips that will make the granola still together for more chocolate flavor.

Crunchy Peanut Butter Chocolate Granola

Crunchy Peanut Butter Chocolate Granola

Sweet, crunchy, chocolate-yyyyy, nutty, and most importantly healthy indulgence is what makes this granola extra delicious. Enjoy as a snack, or sprinkle on your favorite yogurt!

Ingredients

3 cups of old-fashioned oats

3 Tbsp unsweetend cocoa powder

1/3 cup slightly chopped almonds (or peanuts)

3/4 cup crunch or creamy peanut butter

2/3 cup of honey

1/4 cup butter

1 tsp vanilla extract

1/4c-1 cup chocolate chips (quantity is up to your preference)

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, mix the oats, cocoa powder, and almonds until combined.
  2. In a microwavable bowl, melt the peanut butter, honey, and butter until combined. Stir until smooth then mix in vanilla extract. Pour over oats and and stir until oats are covered in the peanut butter mixture and are moist.
  3. Place in a cookie sheet lined with foil or a silpat mat and bake for 30 minutes, and flipping every 10 minutes. Once done, sprinkle in chocolate chips. Cool for about 20 minutes and enjoy!
http://kathrynskitchenblog.com/2015/04/crunchy-peanut-butter-chocolate-granola/

IMG_4736Pasta Salad close up