|My favorite lunch salad!|
Salad Ingredients (this makes 3-4 meals):
2 chicken breasts, cooked and shredded (See recipe: Basic Poached Chicken Breast)
1-12oz package broccoli slaw
1-8oz package snow peas, chopped
1tsp macadamia nut oil (or whatever you've got)
1/4c apple cider vinegar
Green onion, for garnish
Almond Ginger Dressing Ingredients:
1-2tbs minced fresh ginger (I use 2tbs but I love the taste of ginger, use less if you want it less strong)
1 lemon, juiced
1tsp minced garlic (or a pinch of garlic powder for a more mild flavor)
1/3c almond butter (roasted or raw; use your favorite)
1tsp soy sauce (gluten free)
pinch cayenne powder
salt to taste
1. In a large saute pan, heat oil over medium high heat. Add the broccoli slaw, snow peas, and apple cider vinegar. Stir and cook a few minutes, then cover, turn to medium and cook about 5 minutes or until your veggies are crisp-tender, stirring occasionally.
2. Meanwhile, make your dressing. In a food processor, combine all ingredients and pulse until smooth. Taste and adjust salt and seasonings as needed. You want your flavor very almond-like and strong because it dilutes when you mix it in the salad.
3. Throw your chicken in with the slaw mixture to heat it up. Pour in the dressing and mix well. Serve warm. (This is also great the next day after the chicken and veggies soak up a lot of the dressing. I usually make a big batch and eat it for lunch for 3 or 4 days). Enjoy!