Sesame Salad Dressing

This is one of those delicious salad dressings that just makes your mouth water. It's super easy to make and keeps very well in the fridge, although I doubt you'll have much left over after you try it!

1/2 C rice vinegar
1/4 C honey or brown sugar
3 garlic cloves, crushed
1 1/2 inch ginger root, finely grated
1 Tbsp toasted sesame oil
1/4 C canola oil
2 Tbsp soy sauce
1 Tbsp sesame seeds, toasted

Heat the rice vinegar gently over a medium heat. Add the honey, garlic and ginger root, and stir until the honey or brown sugar has dissolved. Allow to cool for a few minutes, and then pour into a clean jam jar. Add the sesame oil, canola oil, soy sauce and sesame seeds and shake to blend.
To serve:
Pour over mixed salad greens and top with your favourite salad fixings. I love it with red onion, left over rotisserie chicken and mandarin segments.

Honey-Tahini Dressing

4 Tbsp tahini sauce

3 Tbsp olive oil

2 tsp apple cider vinegar

2 tsp honey

2 tsp lemon juice

Assorted salad greens (arugula, spinach, kale, etc.)

Mix the first five ingredients in a small bowl, and shake well. Transfer to a clean jar with a lid and chill in the fridge until you're ready to use it.*

To serve:

Drizzle the dressing over a bowl of assorted mixed greens, and sprinkle with your favorite toppings, such as cranberries, red onions and slivered almonds. 

*I like to use a Bonne Maman jam jar. (Fortunately I always have a stash at home!)

Thai Chicken

This is adapted from a Pioneer Woman recipe. I love the sharpness of the limes and the crunch of the peanut butter. Almost heaven on a plate!

2 whole boneless, skinless chicken breasts, cut into strips/bite-sized pieces
Marinade: 
1 Tbsp rice wine vinegar
1/4 C soy sauce
1 tsp sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 tsp flour
2 T honey
Peanut oil (for frying)

Peanut Sauce:
1/2 C crunchy peanut butter
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp red pepper flakes (optional)
juice of 2 Limes
water, as needed for to get the right consistency

Salad fixings:
Romaine lettuce leaves, roughly chopped
2 carrots, julienned
1/2 cucumber, peeled and sliced
1 red pepper, sliced
1 green pepper, sliced
baby spinach leaves
1/2 red onion, thinly sliced
4 scallions, chopped
bamboo shoots
cilantro, roughly chopped
peanuts
salt and pepper to taste
Basmati rice or Asian noodles

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar (Bowl 1). 
Pour off half of the marinade into a separate bowl (Bowl 2).
Add the chicken pieces and put them into Bowl 1. Add the squeezed limes and allow to marinade for several hours or overnight.
In Bowl 2, stir the flour and honey, and set aside.

Add a few tablespoons of  peanut oil to a heavy skillet, and when it’s hot, add the chicken strips in a single layer (Bowl 1).
Allow to cook for or few minutes, until the chicken is cooked through for about 4 minutes.
Lower the heat, then add the marinade from Bowl 2. 
Stir until the sauce begins to thicken. Cook over low heat for a few mintes, and then allow to cool.

Peanut Sauce: Mix all the peanut sauce ingredients, adding a little water to get a semi-runny consistency. Check for seasoning.

To serve:
Carefully divide the salad fixings between two plates. Add the chicken pieces and top with the cilantro.
Pour on some peanut sauce, and scatter some peanuts over the top. 
Serve with Asian noodles or a portion of Basmati rice.