Crunchy Thai Chicken Salad with Peanut Dressing

Peanut Dressing
  • ⅓ cup creamy peanut butter
  • 3 tablespoons rice vinegar (regular vinegar plus one teaspoon of sugar will work in a pinch)
  • Juice of one lime
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 1 garlic clove – chopped
  • 1 tablespoon fresh ginger, chopped or ½ teaspoon ground
  • 1 teaspoon salt
  • Pinch of crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

Salad

  • 1½ cups shredded chicken
  • 4 cups shredded napa or regular cabbage
  • 2 carrots – julienned
  • 1 english cucumber – seeded and sliced
  • 1 red pepper – sliced
  • 2 green onions – sliced on the diagonal
  • ¼ cup peanuts for garnish
Instructions
  1. For Dressing: combine all ingredients in a blender or food processor and pulse until smooth and creamy.
  2. For Salad: Combine all ingredients in a bowl and toss. Toss with dressing right before serving. (You will not use the entire batch of dressing. )

Super Food Detox Salad

 Ingredients
  • -4 stalks of kale, raw
  • -1/2 cup blueberries
  • -1/2 cup cooked quinoa
  • -1/4 cup slivered almonds
  • -1 teaspoon poppy seeds
  • -1 large lemon, juiced
  • -1/2 tablespoon of honey

  1. First, prepare honey lemon vinaigrette. Juice 1 lemon into a small bowl. Then add in honey and whisk with a fork. Set aside.
  2. Next, thoroughly wash raw kale and then pat dry with a paper towel. Using a sharp knife, cut the kale leaves off of the hard center. Then chop into bite size pieces.
  3. Place kale, ½ cup of blueberries, ½ cup of cooked quinoa, and ¼ cup of slivered almonds in a large bowl or tupperware.
  4. Then, pour vinaigrette on top of salad and toss, making sure to coat everything. Finally, add in poppy seeds and toss one final time.