Chinese Chicken Salad
Ingredients
The Dressing
- ¼ cup rice vinegar
- 2-3 tbsp light soy/tamari sauce
- 1 lime juiced
- 2 tbsp toasted sesame oil
- 2-3 tbsp any neutral oil such as grapeseed or avocado
- 2 tbsp tahini optional
- 1 tbsp honey or maple syrup
- 1 tbsp minced fresh ginger
- 1 tsp minced garlic
- 2 tbsp water or as needed
Chicken Salad
- 4 cups shredded green cabbage Savoy or Napa or regular
- 2 cups shredded red cabbage or substitute more Napa cabbage
- 1 medium red bell pepper thinly sliced
- 4 scallions white and green parts, thinly sliced
- ½ cup grated carrots from 2 carrots
- ⅓ cup chopped fresh cilantro
- ¼ cup fresh mint leaves
- ½ cup toasted slivered almonds
- 2-3 cups cooked shredded chicken allow the chicken to cool if freshly cooked before adding to the salad
- 1 tablespoon toasted sesame seeds and/or chia seeds
Instructions
- In a blender or by hand blend or whisk all the ingredients in the dressing until smooth and creamy.
- Combine all the ingredients for the salad except the mint, cilantro, nuts and seeds. Pour the salad dressing as needed. Mix well. The dressing should lightly coat the veggies and chicken. Allow it to sit for about 10-15 minutes so the chicken can absorb some of the dressing.
- Right before serving add the cilantro, mint, slivered almond, sesame seeds and give it a good toss. Enjoy!
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