“Eat Your Greens” Asian Chicken Salad

"Eat your greens" Asian Chicken Salad

I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!

The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!

“Eat Your Greens” Asian Chicken Salad

  • 1 small head napa cabbage, sliced thinly
  • 1/2 bag frozen edamame, cooked then rinsed with cold water
  • 1/2 cup cilantro leaves
  • 1/4 chopped chives
  • 1 small english cucumber, cut into julienne
  • 6-7 radishes, cut into julienne
  • 1 pound chicken (about 2 breasts)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • 1 large clove garlic, minced
  • 1/3 cup fresh squeezed lime juice


  • In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
  • In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
  • In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!

Peanut Butter Banana Oatmeal

Me preparing in advance for breakfast? What? I’m the person who buys Cliff bars, Luna bars and and Kashi granola bars and calls that breakfast on the weekdays. I don’t know what came over me!

Peanut Butter Banana Oatmeal

Well, part of it is that Devin doesn’t eat breakfast in the morning unless I put it in his hand. Protein bars are expensive and get boring. Other frozen breakfast meals are bad for him and again…expensive. But he does eat oatmeal! I decided to make a large batch and put it in smaller bowls in the refrigerator to be eaten on the go in the morning. I’ve still had to microwave it for him and put it in his hand but he eats it. Hopefully it will also help him focus better in school 🙂

ingredients for oatmeal

And it’s not just for Devin. I ate some a few times last week before I went to work out.

Peanut butter banana oatmeal

Peanut Butter Banana Oatmeal

  • 4 cups skim milk
  • 3 bananas, mashed
  • 1/4 teaspoon salt
  • 1 cup organic steel cut oats
  • 3 tablespoons organic peanut butter
  • 2 tablespoons brown sugar


  • In a large sauce, whisk together the milk, mashed banana and salt. Bring the mixture to a boil over medium heat. Add the oats, turn the heat down to low and simmer for 20-25 minutes, stirring occasionally. The oats are done when soft and the liquid is absorbed. Stir in sugar and peanut butter.
  • Makes 4-1 cup servings. Can be served with extra sliced bananas. Serve hot. I made mine while I was cooking dinner one night and refrigerated the servings in small plastic containers. When reheating you may want to add a little more milk.

Based on the recipe from The Pastry Affair

Note: I bought steel cut oatmeal which takes more liquid to cook than the old fashioned oats from the recipe I was following. That’s why I added more milk, banana etc.