Asian Ginger Chicken Salad

asian ginger salad
(makes 2 servings)

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. 

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 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. 

Note: The peanuts will soften if not consumed all at once. If you only need one serving, add the peanuts just before eating. 

Categories: Recipe

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