This riff on gado-gado, a loaded-up Indonesian-style salad, combines raw and cooked ingredients, including kimchi-nut dressing, which is rich in both prebiotics and probiotics, and potatoes that are cooled to improve resistant starch.
- 1 lb boneless, skinless chicken breasts, halved
- 8 oz baby potatoes (about 12 potatoes)
- 1 cup chopped cabbage
- 1 cup halved green beans
- ¾ cup unsweetened cashew or peanut butter
- ½ cup kimchi (squeezed dry), juice reserved
- 1 tsp maple syrup
- ½ tsp soy sauce
- ½ tsp lime juice
- ½ tsp roasted sesame oil
- 12 cherry tomatoes
- 1 cup baby spinach
- 1 cup fresh bean sprouts
- In a large pot, bring 4 quarts salted water to a boil. Add chicken and potatoes; reduce heat to medium-high, and cook until chicken and potatoes are cooked through, 15 minutes. Remove chicken to a covered dish. Drain and rinse potatoes, and let cool.
- In a pot with a steamer basket, bring 1 ½ quarts water to a boil. Add cabbage and green beans. Cover, reduce heat to medium, and cook until veggies are al dente (cooked yet still firm), 10 minutes.
- In a blender, blend nut butter, kimchi, maple syrup, soy sauce, lime juice, and sesame oil until evenly combined. Add reserved kimchi juice or water ¼ cup at a time until mixture is thin enough to pour as a dressing.
- Slice chicken into half-inch strips. On a platter, add chicken, potatoes, steamed veggies, tomatoes, spinach, and bean sprouts. Drizzle with dressing.
- Serving Size: 6
- Calories: 341
- Carbohydrate Content: 341 g
- Fat Content: 17 g
- Fiber Content: 4 g
- Protein Content: 25 g
- Saturated Fat Content: 4 g