Please consult the OU's guidelines for checking fruits and vegetables.

Ginger Chicken Salad With Peanut Dressing

Eileen Goltz | Meat

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