Chicken Salad With Ginger Peanut Dressing

• 2 cups:fresh spinach leaves
• 4 cups:romaine lettuce leaves
• 1 cup:carrots, julienned
• 1 cup:broccoli flowerets
• 2 cups:bok choy, julienned
• 3 cups:assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
• 1 cup:cooked chicken or turkey, cut into thin strips
• 3/4 cup:seasoned rice wine vinegar
• 2 tablespoons:frozen apple juice concentrate
• 2 tablespoons:reduced-sodium soy sauce
• 1 tablespoon:minced ginger root (or 1/4 teaspoon dried ground ginger)
• 1 :clove garlic, minced
• 1/3 cup:creamy peanut butter

Preparation

1. Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables in a large bowl.
2. Divide the mixture onto 4 plates.
3. Equally distribute chicken onto salads.
4. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well.
5. Heat the peanut butter in the microwave or on the stove top until a liquid-like consistency.
6. Whisk the peanut butter into the dressing mixture.
7. Pour the dressing over the salads.

Tips

This recipe can be doubled or tripled