there is a little bite of heat with this recipe I would describe it as mild++. But if you are nervous about the level of spiciness, just remove the ribs and seeds before adding the peppers to the dressing. You can always cook the chicken however you prefer too.
If you’re assembling the recipe ahead of time, I would suggest keeping the veggies separate from the dressing, and tossing it together just before serving.
ready in about an hour;
serves 5
You might need to buy:
- For the Dressing
- serrano peppers
- garlic
- rice vinegar
- brown sugar
- fish sauce
- lime juice
- coconut/avacado oil
- For the Salad
- boneless skinless chicken breasts
- rice noodles
Can be made without the Farro by doubling the spiced chickpeas and just adding the rest of the ingredients!
ready in about 20 minutes;
serves 4
You might need to buy:
- garlic powder
- smoked paprika
- olive oil
- SPICED CHICKPEAS
- salt
- cayenne pepper
- cumin
- lemon juice
- ⅓ cup water
- ⅓ cup tahini
- DRESSING
- Salt to taste
- SALAD
- Roma organic tomatoes
- organic cucumber
- organic parsley
ready in about 15 minutes;
serves 4
You might need to buy:
- SALAD
- large organic cucumbers
- organic green onions
- salt
- red pepper flakes
- toasted sesame oil
- granulated sugar
- ⅓ cup rice vinegar
- DRESSING
- chopped peanuts
Fav
ready in about 40 minutes;
serves 4
You might need to buy:
- organic black olives
- organic beef
- organic taco seasoning
- Add On:
- Organic spicy salsa
- Trader Joes Almond Milk Mozzerella
serve immediately/same day other wise avocado turns salad brown, even with lemon or lime juice added
ready in about 35 minutes;
serves 4
You might need to buy:
- organic mayo
- mustard
- paprika