Simple Summer Veggie and Chicken Salad with Peanut Butter Vinaigrette

We go through a LOT of peanut butter in this house — buckets and buckets of creamy, nutty peanut butter. Peanut Butter and Honey Sandwiches (aka “Berenstain Bear Sandwiches” to the Kidlets). Thai food like Chicken Paneng. Other Asian and Indian dishes. Desserts, desserts, desserts.

But using peanut butter in salad dressing was new for me. And for the Husband. And for the Kidlets.

That’s the danger of being in a Foodie’s family — you have to eat experiments. Sometimes, they don’t work out (like the time I tried to make Salmon Wraps with Avocado Crema…. did. not. work.). Other times — they DO work and you are left with something that surprises your mouth and makes your tummy happy.

And that’s when you blog a recipe.

This Peanut Butter Vinaigrette is a snap to whip together and a delicious blend of flavors on fresh vegetables and pan-seared chicken. It’s earthy and sweet … creamy and tangy. It’s just different than plain ol’ Ranch and the Italian dressings of my childhood.

And different is good.

Summer Vegetable and Chicken Salad with Peanut Butter Vinaigrette

Ingredients

1 Package of Pre-washed Salad (I prefer a Spring Greens Mix)
1 Red Bell Pepper
1 cup of Sugar Snap Peas
4-6 Chicken Tenders
Salt/Pepper
Cooking Spray
Peanut Butter Vinaigrette (see below)

Directions

Wash the bell pepper and then cut off the top, bottom and remove the interior seeds. Once prepared, slice it into strips. Set aside.
In a heavy saucepan, bring 2 cups of water to a rolling boil. Once boiling, add the sugar snap peas and let them sit in the boiling water 1-2 minutes. Immediately drain off the water and remove the peas to a paper towel covered plate. Place in the fridge or freezer to stop the cooking process.
While waiting for the water to boil, season each side of the chicken tenders with salt and pepper.
Place a sauté pan over medium-high heat and spray with cooking spray before adding the seasoned chicken tenders.
Cook the chicken on each side 5-6 minutes until lightly golden brown or have reached an internal temperature of 165 degrees.
Remove from heat and slice into strips.
Assemble the salad greens onto plates and top with the blanched sugar snap peas, sliced bell pepper, chicken and Peanut Vinaigrette. Serve immediately.

Peanut Butter Vinaigrette

5 tablespoons Creamy Peanut Butter
2 tablespoons White Balsamic Vinegar
Water Directions

Combine the peanut butter and vinegar till smooth (blender or immersion blender works well).
Slowly whisk or blend in water to thin the dressing down to desired consistency.
Serve immediately.

Like this recipe idea? it’s time to VOTE for your FAVORITE (ahem … we all know which one, right?) Meal Maker Challenge recipe!!!

At the end of this month long challenge, the two bloggers with the most votes will face each other in a live cook-off.

(eeek!)

As you can see, this week’s featured ingredient is Peter Pan Peanut Butter, so all ten of the bloggers participating have created recipes around this item. For even more recipes and meal ideas, you can follow H-E-B on Facebook or check out Ready, Set, Eat! on Facebook, a site dedicated to family-friendly recipes that can be made in 30 minutes or less.

After you pick some recipes to add to your Back to School menu rotation, head over to H-E-B and grab their latest in-store coupon:

Buy Peter Pan Peanut Butter, get H-E-B Jelly free with in-store coupon. (now through August 28th)

But … first… GO VOTE (once a day … for me)! Anyone can vote … but if you’re from Texas, your votes earn you daily entries into a $1000 gift-card giveaway!

disclosure: I have received promotional items and compensation for my participation in the challenge and to assist in the creation of my recipes. Any opinions expressed are my own.