Chicken, Broccoli, and Red Bell Pepper Salad with Peanut Butter Dressing

Ingredients

• 3 T grapeseed oil
• 1/2 cup natural peanut butter without sugar
• 3 T soy sauce, gluten-free if needed
• 2 T fresh-squeezed lime juice
• 1 T ground ginger root, not dried ginger
• 1 tsp. crushed or minced garlic
• 2 T Stevia In the Raw Granulated Sweetener, or sweetener of your choice
• 1/3 cup water
• 2 cups shredded chicken
• 1 red bell pepper, cut into small 1/4 inch dice
• 1 lb. broccoli, cut into small bite-sized pieces
• 1/4 cup chopped peanuts for garnish, optional

Directions

1. If the chicken needs cooking, trim the chicken breasts, then poach them in water or chicken stock at a gentle simmer for about 10-15 minutes. Set the chicken aside until it is cool enough to handle, slice it into strips, and shred it with your fingers.
2. Choose a non-metal bowl with enough room for the finished salad. In it, combine the grapeseed oil, natural peanut butter, soy sauce, fresh lime juice, ground ginger root, garlic, Stevia In the Raw Granulated Sweetener or your preferred sweetener, and water, whisking until the dressing is smooth. Taste and adjust the seasoning if you’d like.
3. Put the shredded chicken into the bowl and turn it through the dressing. Leave it there to marinate while you prepare the vegetables.
4. Trim the red bell pepper, discard the seeds, and cut it into small dice, about 1/4 inch square. Cut the broccoli into small bite-sized pieces, washing and drying it in a salad spinner first if needed.
5. Add the red bell pepper and broccoli to the bowl, then toss everything with the dressed chicken until well combined. Serve right away, or chill it for a few hours. Add chopped peanuts at serving time if you want the garnish. This salad also holds up well after an overnight stay in the fridge.