Enjoy this recipe! Water chestnuts are my new fix. Found today in my Circa Salad (mixed greens, wc’s, broccoli, chickpeas, green peas,orange segments-added by mistake but what a yummy mistake, tofu and feta cheese) and containing an abundance of fiber and calcium (recently added to my repertoire of vitamins)-water chestnuts are the newest rage.
Happy Mixing!
Salad:
- 1 1/2 cups finely diced cooked chicken meat
- 6 canned peeled water chestnuts, rinsed and chopped
- 1 carrot, peeled and shredded
- 1 small celery rib, finely diced-if you’re like me, you nix this
- 1/2 cup diced apple, such as Gala
Dressing:
- 1 tablespoon natural peanut butter or sesame tahini-gotta bring in the Israeli culture
- 1 tablespoon seasoned rice vinegar
- 3/4 tablespoon soy sauce
- 2 tablespoons mayonnaise-Smart Beat of course
- 1 tablespoon minced fresh chives (optional)
- 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
- 1 teaspoon hot sesame oil (optional)-never trying this one
Source:http://www.epicurious.com/recipes/food/views/Crunchy-Asian-Chicken-Salad-243126#ixzz29bpCWHF9
