INDONESIAN RAINBOW SALAD WITH CHICKEN AND PEANUT DRESSING
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