Before I even called him to the kitchen, I knew David would like this one even though he scoffs when he sees me open a can of chicken. Sure enough he smiled when he saw the sesame seeds and smelled the toasted sesame oil. “What’s in it?” he asked with a mouth full. And before I could answer, he followed up with, “Do you mind if I eat the rest of it?’ I just smiled and went to jot down the recipe before I could forget.
Asian Ginger Chicken Salad
- 1 tablespoon salted peanut butter
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon unsweetened rice wine vinegar
- 2 tablespoons toasted sesame oil
- ¼ teaspoon powdered ginger more if wanted
- ⅛ teaspoon salt omit if using soy sauce
- 2 drops liquid sweetener optional
- 12 ounce can of cooked chicken drained and flaked
- 1 stalk chopped green onion
- 1 tablespoon chopped peanuts
- ¼ teaspoon toasted sesame seeds optional
- Use a whisk or spatula to mix together the peanut butter, coconut aminos, vinegar, sesame oil, ginger, salt, and sweetener until well blended and creamy.
- Stir in the chicken, green onions, and chopped peanuts. Sprinkle with toasted sesame seeds just before serving.