Combine the first 8 ingredients in a food processor and blend until the ginger and garlic are finely minced. With the motor running slowly drizzle in the sesame oil. Place half of the dressing in a large mixing bowl and ad the chicken. Let sit for 5 minutes, so the chicken absorbs the flavor of the dressing.
Add the iceberg and romaine lettuces, carrot, celery, onion, peanuts, and cilantro and toss gently, adding more dressing if necessary. Garnish with rice noodle puffs.
I want to dry this with tofu or tempeh or seitan.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 41.1mg||13 %|
|Sodium 3185.4mg||110 %|
|Potassium 788.9mg||21 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 31.8g|
|Protein 17.1g||24 %|
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Calories per serving: 274
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