Asian-Style Chicken Salad


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



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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