Dallas County Living Well Magazine July/August 2016 | Page 43

Asian Chicken Spinach
Salad with Peanut Sauce
Dressing
2 tablespoons less sodium soy
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or agave nectar
2 teaspoons Sriracha hot chili sauce
2 teaspoons fish sauce
1 inch cube fresh ginger grated
1/3 cup natural peanut butter
Whisk all above ingredients in a bowl until
incorporated and set aside.
Next, layer a large handful of fresh spinach
in a salad bowl. Add a tablespoon of peanuts
and edamame along with a few sections of
mandarin orange, a few slices of red bell
pepper, and green onion. Add a few sprigs of
cilantro and bean sprouts. Drizzle a couple of
tablespoons of dressing and continue layering
until you’ve used about 6 cups of spinach and
you’re out of dressing. Toss all until ingredients
are coated with dressing. Top with cold
rotisserie chicken breast.
Best if eaten immediately. Serves 2 for dinner.