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Old 03-03-2011, 05:33 PM   #1
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Replace PB in Asian Chicken Salad

I would love to try this recipe with a few revisions....the first being to replace the peanut butter with something else. I do not like peanuts or peanut butter in savory foods.

I would also replace the pre-packaged grilled chicken w/ my own. Looks like that would greatly reduce the sodium in the recipe, which really seems high to me.

Any ideas??

Thanks!

ETA: Here is the link to the original recipe...

http://www.tasteofhome.com/Recipes/A...-Salad-4/Print

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Old 03-03-2011, 05:38 PM   #2
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The peanut taste in an Asian chicken salad is one that I like a good deal, but I have been using tahini instead when I have peanut allergic kids around. The flavor profile is different, but good.
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Old 03-03-2011, 05:40 PM   #3
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Quote:
Originally Posted by NoraC View Post
The peanut taste in an Asian chicken salad is one that I like a good deal, but I have been using tahini instead when I have peanut allergic kids around. The flavor profile is different, but good.
I had thought of that....tahini is made from chickpeas, correct?

I also have a son's girlfriend who is allergic, but I just don't like pb in savory myself.
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Old 03-03-2011, 05:41 PM   #4
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Almond butter? Cashew butter? Tahini?
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Old 03-03-2011, 05:43 PM   #5
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Quote:
Originally Posted by AnnieDrews View Post
I had thought of that....tahini is made from chickpeas, correct?

I also have a son's girlfriend who is allergic, but I just don't like pb in savory myself.
Tahini is sesame seed butter. I think you are thinking of humus, which has chickpeas and tahini.
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Old 03-03-2011, 05:43 PM   #6
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Tahini is made from sesame seeds. To me the main problem is you have to buy more than I can use in any one recipe, and it seems to turn to concrete on your shelf.

You can buy other nut spreads as well, if it is peanuts in particular that are a problem for you.
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Old 03-03-2011, 05:45 PM   #7
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Okay, I've got that clear...I'll see what the store has and give it some thought.
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Old 03-03-2011, 05:47 PM   #8
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Just realized I didn't post the link to the recipe. I edited the first post to include the recipe link....
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Old 03-03-2011, 06:05 PM   #9
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Miso would work
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Old 03-03-2011, 06:06 PM   #10
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Quote:
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To me the main problem is you have to buy more than I can use in any one recipe, and it seems to turn to concrete on your shelf.
I keep my jar of tahini in the fridge. When I am planning on using it, I let it come to room temp, then stir the separated oil back in, using a steel knife as a "paddle". I always get a large jar, because I am 50 miles from much in the way of international food selection.
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