Chinese Chicken Salad
Too hot to cook? This Chinese-inspired chicken salad happily comes to the rescue! The punchy dressing, crisp veggies and tender chicken come together to make a balanced, fresh and flavorful meal faster than you can order takeout.
Serves 4
Recipe adapted from www.onceuponachef.com
Ingredients
Dressing
- 1/3 cup unseasoned rice vinegar
- ¼ cup tamari or coconut aminos
- 3 ½ Tablespoons honey
- ¼ cup toasted sesame oil
- 1/3 cup avocado oil or extra virgin olive oil
- 3 cloves garlic, minced or 2 rehydrated Maranatha Farm Garlic Coins
- 1 ½ inch piece fresh ginger, peeled and minced, or 2 rehydrated Maranatha Farm Ginger Coins
Salad
- 4 cups chopped Napa cabbage
- 4 cups chopped romaine, or substitute more Napa cabbage
- 1 red bell pepper, thinly sliced
- 2 scallions, white and light green parts, thinly sliced
- ½ cup grated carrots (about 2 carrots)
- ¼ cup chopped fresh cilantro
- 1/3 cup salted cashews or peanuts
- 2 cups cooked, shredded chicken
Method
- Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth.
- Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.