Asian Soy-Chicken Salad
1 tablespoon reduced-fat smooth peanut butter
1/8 cup rice vinegar
1/8 cup soy sauce
1/2 teaspoon minced garlic
1/2 teaspoon dark Oriental sesame oil
1 (12-ounce) package vegan chicken strips
4 cups green leaf lettuce
1 cup carrots, peeled, then pared lengthwise with a vegetable peeler into long strips
3/4 cup rice or chow mein noodles
1/2 apple, very thinly sliced (Pink Lady or Fuji apples taste best)
1. Dressing: In a bowl, combine peanut butter, rice vinegar, and soy sauce; whisk until smooth. Add garlic and sesame oil; whisk until blended.
2. Salad: In a microwave-safe bowl, combine vegan chicken strips and 3 tablespoons of dressing; cover and microwave on high until hot.
3. Except for chicken, place all ingredients (including the rest of the dressing) into a bowl; mix together.
4. Top with chicken and serve.