Asian Chicken Salad

I’m on a salad kick lately, which is really surprising cause I don’t usually care for salad- at least not that boring iceberg/carrot/tomato version.  The simple trick to liking salad is making your own dressing, and a blender makes this step super easy.  I made this for dinner last week and doubled it to bring the next day to a potluck at work.  Ever since I have been getting requests for the recipe- so here’s to my wonderful OR/PACU peeps.

1 head finely sliced Napa cabbage

1 head chopped Romaine lettuce

½ bunch diced fresh cilantro

2 shredded or grated carrots

2 finely chopped or grated cucumbers

½ finely diced sweet or red onion

4-6 sliced chicken breasts or shredded left over chicken

Optional: chopped sweet pepper, mandarin oranges, sesame seeds, sunflower seeds, cashews, red cabbage, fresh rice noodles, red pepper flakes

Dressing:

1/3 cup rice vinegar

¼ cup soy sauce

1/3 cup vegetable oil (we prefer avocado)

¼ cup sesame oil

3 TBSP honey

3-5 cloves fresh garlic

2 inches fresh peeled ginger

Mix all the vegetables and noodles (if using) in a very large bowl

Blend all dressing ingredients in a blender until smooth

Pour dressing over vegetable and noodles, add chicken, seeds and nuts when serving.

*If taking to a potluck or making extra for later, keep the dressing separate and add right before serving in order to keep vegetables crisp

 


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