Asian Chicken Salad
Recipe for Success by Lynda Walter, Registered Holistic Nutritionist
This salad is a nutritious combination of thinly sliced dark leafy greens, carrots, crunchy almonds and chicken. You could use sliced almonds in place of the slivered. Try adding sliced green onions, chopped cilantro and daikon radish too! A great way to thinly slice the greens is to stack them on top of each other and roll them tightly then cutting across the rolled leaves with a sharp knife producing fine ribbons. This technique is called ?chiffonade.? This recipe provides fibre, protein, essential fatty acids, vitamins A, C, K, B6, folate, potassium, manganese, thiamine, calcium and magnesium.
6-8 cups thinly sliced greens (kale,
collards, savoy cabbage, bok choy)
2 to 3 cups shredded cooked chicken
2 large carrots, julienned
1 cup slivered or sliced almonds
1 tablespoon lightly toasted sesame seeds for garnish
Sliced green onions, chopped cilantro and daikon radish (optional)
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
3 tablespoons rice vinegar
3 tablespoons wheat-free tamari
2 to 3 teaspoons honey
1 clove garlic
1 one-inch piece of fresh ginger, peeled
Toss all the ingredients for the salad into a large bowl if serving immediately.
If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.
To make the dressing, place all ingredients into a blender and blend on high until combined.
Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired.