From Dishing Up The Dirt
This recipe calls for serving the salad with grilled chicken but feel free to substitute baked tofu! If you don't have an outdoor grill you can put your veggies under your oven broiler for 8-10min for a similar effect.
Peanut Sauce
1 scallion, minced, white and light green parts only (optional)
1 clove of garlic, minced
2 teaspoons freshly grated ginger
1/4 teaspoon crushed red pepper flakes
1/2 cup creamy peanut butter (can sub with almond butter)
1/4 cup low sodium soy sauce
3 1/2 Tablespoons rice vinegar
2 Tablespoons pure maple syrup
2-3 Tablespoons water
Salad
6-8 bone-in skin on chicken thighs
1 bunch of radishes, trimmed and sliced in half
4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
Cooked rice or quinoa for serving (optional)
Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.