With Memorial Day weekend there comes the inevitable invitation to a potluck BBQ.  You’ll be faced with buns, potato salad, and dessert made with sugar and whipped cream.  You can eat a burger sans bun, opt for fruit instead of potato salad, and skip dessert altogether.  Or you can make sure what you bring to the potluck is hearty, delicious, and within the realm of what you’re trying to accomplish.

There are tons of Chinese chicken salad recipes out there that call for a package of ramen noodles and a dressing dripping in sugar that help contribute to fitful sleep and slow wod times.   This one is so full of healthy deliciousness that you won’t miss the old version at all and you’ll feel good after eating it.

Chinese Chicken Salad (from Bobby Flay, original recipe here)
¼ cup rice wine vinegar
2 T nut butter
1 T fresh grated ginger
1 T coconut aminos
1 T honey
2 t sesame oil
½ cup olive oil
Salt and pepper to taste
½ head Napa cabbage, shredded
½ romaine or green leaf lettuce, shredded
3 carrots, shredded
¼ pound snow peas, julienned
¼ cup coarsely chopped fresh cilantro leaves
¼ cup thinly sliced green onion
2 cups shredded rotisserie chicken (or cook your own and shred)
½ cup chopped cashews
¼ cup chopped fresh mint leaves
Lime wedges
Red pepper flakes

Whisk together vinegar, nut butter, ginger, aminos, honey, sesame and olive oils in a medium bowl.  Season with salt and pepper.  Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.  Add the dressing and toss to combine.  Portion into bowls, top with chicken, cashews, mint, and a lime wedge.  Provide red pepper flakes for passing at the table.  Serve.

Come run Murph with us on Monday and stay for the potluck BBQ and kid wod “Smuprh” at 11.  The coconut cake I made last year will be there again.  Browse the recipes section of this website for other ideas of what to bring.  See you then!