Ever since I was pregnant with kiddo #1, I’ve had an aversion to Asian food. Since he’s going to be driving this year, I figured it was time to expand my horizons. Success!
Shaved carrots, zucchini, celery and red pepper with diced chicken, cashews and an Asian dressing. I had all of the ingredients on hand so dinner took only 20 minutes! Sunday’s are fundays, not slave in the kitchen all days. Enjoy!
4 large carrots, shaved
1 large zucchini, shaved
1 cup shaved celery
1 red bell pepper, sliced thin
2 cups diced chicken breast
1 tablespoon sesame oil
1/4 cup toasted cashews
2 garlic scapes, finely sliced
1/4 cup coconut aminos
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
3 large pitted dates
Heat 1 tablespoon sesame oil over medium high heat. Add diced chicken and brown. While chicken is cooking, toss the first four ingredients in a bowl. Add cooked chicken.
In a small blender, blend all of the ingredients for the dressing until creamy.
Add dressing to chicken and vegetables. Garnish with cashews and garlic scapes.