Hands down, my favorite salad in this universe, probably . . . So much is going on in this dish besides being packed with antioxidants.
Look at all those colors! The crunch, flavor, and rainbow of ingredients make eating healthy like a cake walk, ha!
Let’s talk about the veggies: greens, carrots, red bell pepper, green onions and cilantro. Oh, and edamame but you might think of it as a protein. Edamame is a rich in protein, vitamins, minerals and despite the hoopla you may hear about soy and cancer, some studies it may even reduce the risks of breast cancer.
Set the veggies and
edamame aside and grill up some chicken tenders! I added a couple of dashes
of sesame oil to flavor the chicken.
Sesame oil is used in small amounts, a little goes a long way but very necessary in this dish to give it the incredible flavor.
I like to use ® and ® Chicken, I will have to say they taste much better than other brands. The chicken is juicy, moist, flavorful and not stringy, if that makes sense (in my case where I have chewed up some tendons, yuck!).
Chicken tenders are my go-to for quick cooking. I always have a frozen bag on hand.
Feel free to any protein source that you enjoy. A simple plant-based product may be a great addition to this simple dish.
Now are you ready for all the ingredients in the dressing . . . I know, lots but so worth it! This is only made on special occasions. Peanut butter, soy sauce, sriracha (hot chili sauce) honey, rice vinegar, Greek yogurt, garlic and ginger!
*Tip: When using fresh ginger, save in a plastic bag and place in the freezer for longer use (and when you make this recipe again next week).
Blend ingredients together.