Asian Girl Scout Chicken Salad

Ingredients

Dressing

• 1/4 cup canola oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 small lime, juice of, to taste
• 2 teaspoons toasted sesame oil
• 1 tablespoon brown sugar
• 1/4 cup creamy peanut butter
• 1 tablespoon fresh ginger, minced
• 1 garlic clove, crushed
• 1/8 teaspoon cayenne pepper
• 1 pinch salt

Salad

• 4 small cooked chicken breasts, preferably grilled, sliced
• 3 cups romaine lettuce, torn
• 1 cup red cabbage, grated
• 2 crisp red apples, chopped (I like Gala or Fuji)
• 4 celery ribs, rough chopped
• 1/2 cup golden raisin or regular raisins
• 1/3 cup red onion ring, rough chopped
• 1/2 cup carrot, julienned

Directions

1. 1

   If you have a blender toss all the dressing ingredients in and blend until smooth and everything is incorporated-no need to mince the ginger (I use about a good inch of ginger) or crush the garlic. Otherwise, whisk until blended and smooth.

2. 2

   If you are fearful that your apples might turn brown before serving, toss them with a bit of lemon or lime juice before adding to the mix.

3. 3

   Assemble all salad ingredients in a large salad bowl and add enough dressing to coat and toss.

4. 4

   If you wish, you can arrange the salad ingredients on four individual plates and serve the dressing on the side. Serve immediately.

5. 5

   I tend to like my salads on the dry side, If you like a lot of dressing, you might want to double the dressing recipe. Any leftovers will keep for several weeks in the refrigerator.