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 4 chicken breasts, grilled, cooled and sliced
1½ tsp. crystallized ginger, chopped
2 Tbs. cider vinegar
2 Tbs. spicy brown mustard
10 oz. lime juice
4 Tbs. Burleson's Pure Honey
Kosher salt to taste
1 tsp. course ground black pepper
1 Tbs. sesame oil
2 c. olive oil
2 Tbs. red bell pepper, sliced
2 Tbs. cilantro chopped
Field greens
Peanut Sauce (optional)
Place ginger and vinegar in food processor and puree. Add mustard, lime juice, honey, salt, pepper and process until well combined. With the processor running, drizzle in the oils until the mixture is emulsified (combined). Pulse in the red bell peppers and cilantro to the size you like.
Place chicken over greens and top with vinaigrette. Mix in additional peanut sauce (see recipe for Shrimp with Peanut Sauce) for added flavor. Garnish with fresh fried tortilla strips, julienne of red cabbage and red bell pepper.
Keep this dressing as cold as possible before serving. Can be frozen.
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