Ginger Chicken Salad With Peanut Dressing
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups fresh spinach leaves 4 cups romaine lettuce leaves 1 cup carrots, julienned 1 cup broccoli flowerets 2 cups bok choy, julienned 1 cup pea pods 1 cup sliced water chestnuts 1 1/2 to 2 cups cooked chicken or turkey, cut into thin strips 3/4 cup rice wine vinegar 2 tablespoons apple juice 2 tablespoons soy sauce 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger) 1 clove garlic, minced 1/3 cup creamy peanut butter

Instructions

In a large salad bowl combine the spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables in a large bowl. In a small bowl, combine the vinegar, apple juice, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave or on the stove top until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads. Serves 4. This recipe can be doubled or tripled

Serving Size

Serves 4

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .