• Rose

Chinese Chicken Salad *inspired*

Serves 2 -4

Prep : 20 minutes

 

I have a favourite restaurant in California that makes a Chinese chicken salad. As much as I miss the original I made this last night and thought it was way better. The reason why was it was filled with healthy organic veggies from Lux Organics. Feel free to use what you have on hand, I have included what we had in the fridge and I encourage you to do the same! The dressing is what makes it taste like the original. If you don’t eat chicken this recipe could be made with poached eggs or grilled tofu.


(feel free to double the dressing if you like your salad heavily dressed, extra dressing will save in the fridge)

 

Dressing

2 tablespoons rice wine vinegar

1 clove garlic, grated

1 tablespoon sesame oil

1 T neutral oil

1 tablespoon sugar

1 teaspoon soy or tamari

1 teaspoon freshly grated ginger

1 tablespoon sesame seeds (toasted if you like)


Salad

1-2 carrots

1-2 turnips

1-2 cucumbers

1-2 radish

1/4 red cabbage

Bag of mesclun

1 bunch of beans

2-3 spring onions


¼ c nuts, toasted (peanuts, cashews, almonds)

Always watch over nuts while toasting, they go from just toasted to burnt very quickly!


2 chicken breasts (BBQ, baked, rotisserie shredded)


 

Julienne carrots, turnips, cucumber, radish and place in large bowl. (You can grate them too) Finely slice cabbage, chop beans and spring onion into small pieces. Place in salad bowl. Roughly chop mesclun leaves and place into bowl. Give everything a toss to combine.

Mix all dressing ingredients in a small bowl and mix to combine. Dress salad and top with toasted nuts and sliced chicken.








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