Chinese Chicken Salad

(Serves 4)

1/3 cup rice vinegar
2 Tbsp dark sesame oil
2 Tbsp soy sauce, tamari or Bragg liquid aminos
1/2 cup frozen pineapple juice concentrate, thawed
2” ginger, peeled and minced (or drop into machine*)
1 clove garlic, peeled and minced (or drop into machine*)

4 cups sliced/chopped savoy or napa cabbage (or your choice of greens)
1/2 cup green onion, chopped
1/2 cup carrots, shredded
1 red pepper, sliced thin
1 cup snow pea pods, trimmed and halved
1 small can water chestnuts, sliced
1-2 cups precooked chicken of choice (like Beyond Meat, Gardein, etc)
1/4 cup almonds, slivered or sliced (for garnish)

*If you have a blender or food processor, use it for convenience (see video). If not, whisk all the dressing ingredients together, set aside. Cook chicken as directed. Meanwhile, prepare veggies and place into a large bowl. (Mushrooms, bean sprouts, cilantro, avocado, are others to consider). Toss dressing together well with salad fixings, plate and top with warmed chicken and almonds.

Healthy Facts May 2017: Chinese Chicken Salad

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