IN­DONE­SIAN RAIN­BOW SALAD WITH CHICKEN AND PEANUT DRESS­ING

Best Health - - EATS -

MAKES: 4 PREP TIME: 15 MIN­UTES COOK TIME: NONE Sprouts are get­ting eas­ier to find in su­per­mar­kets, and they are also fun to grow at home. This peanut dress­ing is so flavour­ful that it works with both spicy sprouts (such as radishes) and sweet, mild ones (such as clover). For the most de­li­cious salad, use a com­bi­na­tion of sprouts and pea shoots. IN­GRE­DI­ENTS DRESS­ING ¼ cup (50 mL) smooth nat­u­ral peanut but­ter ¼ cup (50 mL) light co­conut milk

2 tbsp (25 mL) fresh lemon juice

2 tsp (10 mL) soy sauce

2 tsp (10 mL) maple syrup

½ to 1 tsp (2 to 5 mL) sriracha

1 small clove gar­lic, chopped SALAD 8 cups (2 L) fresh sprouts

1 yel­low pep­per, thinly sliced

1 car­rot, grated

2 cups (500 mL) cooked, shred­ded chicken ⅓ cup (75 mL) hemp hearts METHOD 1. DRESS­ING: Com­bine peanut but­ter, co­conut milk, lemon juice, soy sauce, maple syrup, sriracha and gar­lic in a blender; purée un­til smooth.

2. SALAD: Di­vide sprouts, pep­per and car­rot among 4 plates. Driz­zle with a lit­tle dress­ing; top each plate with chicken and driz­zle with a lit­tle more dress­ing. Sprin­kle with hemp hearts.

PER SERV­ING: 298 calo­ries, 28 g pro­tein, 18 g fat (5 g sat­u­rated fat), 12 g car­bo­hy­drates, 3 g fi­bre, 104 mg choles­terol, 293 mg sodium

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