Asian Chicken Slaw

This is a summer recipe (as in, no need to heat anything if you let the store rotiss the chicken for you). A more accurate name might be "Southeast Asian-influenced Chicken Slaw that is Technically a Slaw but Works Best as a Whole Dinner, One-pot Style" but that was kinda bulky...

Anyway, this recipe is a rare commodity: It's totally healthy by both my and Alex's standards and we both think it's delicious, thus earning it instant Bork Blog-ability. Great on its own and or leftover in pita* for lunch. Original recipe from epicurious, my slightly altered version below.

    •    1 jalapeño, seeded and chopped
    •    1/4 cup olive oil
    •    1/4 cup lime juice
    •    2 tablespoons soy sauce
    •    2 teaspoons light brown sugar (I used an equal amount of Truvia)
    •    1 Tablespoon fish sauce
    •    1 Tablespoon grated fresh ginger
    •    1/2 small head of red cabbage, thinly sliced (or one teeny tiny cabbage, about 5 cups)
    •    2 medium carrots, peeled, shredded
    •    6 scallions, whites and pale greens only, thinly sliced
    •    1 rotisserie chicken, picked clean and shredded
    •    2 cups baby spinach, thinly sliced
    •    1/3 cup chopped fresh cilantro
    •    1/4 cup whole dry-roasted peanuts (well, shelled but otherwise whole...)
    •    2 teaspoons toasted sesame seeds

Whisk together the first seven ingredients. Add everything else, toss.

*If you're into pita but are cutting down on carbs/bread, I recommend the Joseph's brand Flax/Oat Bran/Whole Wheat kind- 4g carbs per pita. (Make sure you grab the flax ones, not the "High Fiber Reduced Carb" ones). There are also flax lavash and mini pitas- both great and low carb.