Ingredients
½cupcreamy peanut butter
2tsporange zest
½cuporange juice,freshly squeezed
2tbsprice vinegar
1tbspsoy sauce,low-sodium
1tbspginger,peeled, grated
1tbspbrown sugar,packed
1small garlic clove
salt,to taste
¼tspred pepper flakes,more or less to taste
1lbchicken breasts,skilled, boneless, grilled and sliced
1large romain lettuce head,chopped
3carrots,peeled, chopped
1large red bell pepper,seeded, chopped
1cupedamame,shelled, frozen, thawed
⅔cupcashews,salted, roughly chopped
1cupwonton strips
¼cupcilantro leaves
white and black sesame seeds,for garnish, optional
Preparation
Add all dressing ingredients to a blender, except red pepper flakes, then pulse until the ginger and garlic are finely minced.
Season with salt to taste and add red pepper flakes, then pulse just to stir in. Pour into an airtight container and chill until ready to serve.
Add all salad ingredients to a large salad bowl, pour the dressing over, and toss to evenly coat.
Serve, and enjoy!
