Chinese Chicken Salad
Yum! Plain yogurt combined with peanut butter is delicious.
Wait. Who would ruin peanut butter like that? My love, my luscious guilty pleasure, the constant companion that takes away all my blues. Peanut butter.
Peanut butter plus plain sour yogurt? Tangy, creamy, dairy-ful yogurt mixed with my absolute favorite condiment food, ever?
Does the combination sound more palatable if we throw in a whole chicken and some soy sauce? Trust me on this one: it does.
One Year Ago: Spinach Potato Frittata
Chinese Chicken Salad (6 servings, inspired by Ina Garten, adapted from Proceed with Caution)
1 whole chicken (5 lber, bone-in, skin-on or [4 boneless, skinless chicken breasts])
1 stalks celery, cut into 1/2 in. thick pieces
1 bell pepper, cut into short strips, any color
1 carrot, diced
1 cucumber, seeded, peeled and diced
1/2 c. non-fat yogurt
1/4 c. red wine vinegar
3 TBSP light soy sauce
1 1/2 TBSP dark sesame oil
1/2 TBSP honey
1 clove garlic, minced
1 tsp. peeled, grated fresh ginger
1/4 c. smooth peanut butter
1/2 tsp salt
1 tsp. freshly ground black pepper
Cook chicken as desired, removing meat from skin and bones once cooled. I prefer roasting. You may also cook it in the crockpot or buy a rotisserie chicken from your local deli. Dice meat into chunks.
Dice vegetables into small chunks. Whisk together liquid ingredients and remaining spices into a smooth paste and pour over vegetables. Combine with chicken. Serve at room temperature or chilled, atop lettuce, in wraps, or as a meaty dip.
Total Fat 11.9 g
Saturated Fat 2.4 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 4.8 g
Cholesterol 86.7 mg
Sodium 557.9 mg
Potassium 581.3 mg
Total Carbohydrate 9.6 g
Dietary Fiber 1.5 g
Sugars 5.1 g
Protein 34.0 g