Saturday, April 16, 2022

Peanut Chicken Summer Roll Bowl

From here

Ingredients

  • Salad
    • 4 cups shredded romaine or cabbage
    • 4 carrots, shredded
    • 4 green onions, chopped
    • 1/2 cup fresh cilantro or Thai basil, chopped
    • 1/2 cup diced mango
    • 2 Persian cucumbers, thinly sliced
    • 1/3 cup pickled jalapeƱos, chopped
    • 1/3 cup peanuts, chopped
    • 4 ounces vermicelli rice noodles, cooked
    • 1-2 cups cooked shredded chicken
    • 1 avocado, chopped
  • Dressing
    • 1/2 cup creamy peanut butter
    • 1/3 cup tamari or soy sauce
    • 1/4 cup toasted sesame oil
    • 1/4 cup rice vinegar
    • 2-3 tablespoons chili sauce (sambal oelek)
    • 2 tablespoons honey
    • 3 tablespoons lime juice
    • 1 tablespoon fresh grated ginger

Instructions

  1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeƱos, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.
Comments

  • Shred carrots with cheese grater (or peel them)
  • Did not include chicken in the pictured dish

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