Clean, Paleo, Gluten-Free Thai Chicken Salad

I am eternally on a quest for clean, non-boring lunches.  I stumbled upon this recipe from the Food Network and changed it up a bit to suit my needs (and the ingredients I already had).  I can definitely see myself eating this all week long...either as a sandwich on some Ezekial Bread, or on top of a bed of spinach. 

I have recently discovered that I enjoy canned chicken breast...it's kind of like eating tuna, but higher in protein, lower in sodium, and definitely lacking mercury.  I made the dressing for this recipe and blended it with the veggies.  When I pack my lunches every night, I will use 1 can of chicken and stir in a serving of the dressing so that it's fresh every day!  The dressing makes 5 servings, so it's perfect for the week.

Dressing/Veggie Mixture Ingredients:

• 3/4 lb. Asparagus, ends removed, and cut into chunks
• 1 Red Bell Pepper, cored, seeded, and diced
• 1/4 c. Coconut Oil (cold-pressed, extra virgin!)
• 1/8 c. Apple Cider Vinegar
• 1.5 tbsp. Low Sodium Tamari Sauce (you can use soy sauce if you don't care about the gluten)
• 1 tbsp. Sesame Oil
• 1/4 tbsp. Honey
• 2 tsp. Minced Garlic
• 1/2 tsp. peeled, grated, Fresh Ginger
• 1/2 tbsp. Sesame Seeds
• 1/4 c. Natural Peanut Butter
• 1 tsp. Salt
• 1 tsp. Black Pepper

Instructions:

• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain.
• Dice the peppers
• Whisk together all of the ingredients for the dressing
• Add the asparagus and peppers
• Portion out the dressing daily with your canned chicken and serve chilled