Crunchy Asian Chicken Salad

Taken from Real Food for Healthy Kids pg. 75 Seaman & Steel

Salad

1 1/2 c. finely diced cooked chicken

6 canned peeled water chestnuts, rinsed & chopped

1 carrot, peeled & shredded

1 small celery rib, finely diced

1/2 c. diced apple (1/2 of apple)

Dressing

1 T. natural peanut butter or sesame tahini

1 T. seasoned rice vinegar

3/4 T. soy sauce

2 T. mayonnaise

1 T. minced fresh chives

*Garnish with peanuts

1. Combine chicken, water chestnuts, carrot, celery, and apple in a bowl and stir to mix.

2. Whisk together peanut butter, vinegar and soy sauce until smooth. Whisk in mayo and chives, if using. Spoon the dressing over the salad and mix well. Sprinkle with nuts just before serving.

Serves 3 (I usually double it).