Dinner – Vegetable Noodle Salad with Chicken and Peanut Vinaigrette

3 tbsp. peanut butter
3 tbsp. lime juice
3-4 cloves garlic, minced
1/2 to 1 tsp. red pepper flakes
4 tbsp. Tamari
2 tbsp. sesame oil
1 tbsp. maple syrup

2 medium carrots thinly sliced with a vegetable peeler
1 medium cucumber sliced very thinly with a vegetable peeler
1 cup red cabbage, thinly sliced
1 large red bell pepper sliced very thinly
2 cups chopped lacinato (black kale)
1 cup snow peas, blanched for 1 minute
¼ cup green onion, sliced
1 ripe mango diced

400 g thighs
1 clove garlic, chopped
2 tbsp. Tamari
1 tsp. sambal oelek
1 tbsp. sesame oil

Chopped cilantro, basil and mint to taste
2 tbsp. raw sunflower seeds or sesame seeds

Add peanut butter to a small blender with lime juice, garlic, red pepper flakes, Tamari, sesame oil and maple syrup. Blend until creamy and smooth. Set aside.

Arrange vegetables in a large serving dish.

Add all ingredients to chicken and marinate for 15 minutes. Grill or pan-fry for 15 to 20 minutes.

Add chicken to vegetable platter. Add half the dressing and toss to combine. Garnish with fresh cilantro, basil, mint and seeds of your choice. Serve with the remaining dressing.

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