The recipe this week comes from an old friend, Anne Brown, who eats like I do. While I’ve not made it yet, this Asian chicken salad comes recommended as easy, tasty, and healthy.
Salad Ingredients:
2 cups grilled organic chicken (diced)
2 cups organic red cabbage (coarsely shredded)
1 organic cucumber (peeled, seeded, chopped)
2 organic carrots, shredded
1 cup salted organic peanuts or cashews
Sesame-Ginger Vinaigrette Ingredients:
3 tbs sesame oil
3 tbs sunflower oil
¼ cup rice vinegar
2 tbs tamari
½ cup fresh mint (finely chopped)
½ cup chives or green onions (minced)
2 tsp fresh ginger (grated)
2 tbs Dijon mustard
¼ tsp cayenne pepper
Directions:
Toss all the salad ingredients into a large bowl. Pour the vinaigrette on top, then stir well to coat. Server immediately, or chill 1 hour before eating. Bon appétit!
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