Asian Chicken Salad with Sesame Ginger Dressing
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It’s summertime and we have such an amazing assortment of fresh veggies in our garden and available at our farmers market – perfect time to enjoy a BIG salad for dinner! The secret to a good salad, like you get at a restaurant, is in the small details… making sure to have an assortment of flavors and textures.
Here’s everything I include in my Asian Chicken Salad, but feel free to use what fits your way of eating – All tossed with my Sesame Ginger Dressing (recipe below)
- Napa Cabbage, shredded
- Green Leaf Lettuce, shredded
- Carrots, shredded
- Scallions/Green Onions
- Peas
- Baby Corn
- Orange Segments
- Cucumber, peeled & seeded, sliced thin
- Shredded Chicken
- Sliced Almonds
- Sesame Seeds
Ingredients
- 1 clove Garlic pressed or minced
- 1/2 inch piece of fresh ginger grated on a microplane
- 3 tablespoons Honey
- 1/3 cup Rice Vinegar
- 2 tablespoons coconut aminos
- 1 splash toasted sesame oil
- 1/3 cup Olive Oil
- 1 tablespoon sesame seeds
Instructions
- Combine everything together and mix well
- Enjoy!
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
Beautiful dressing! I sauteed some prawns and used brown rice syrup instead of honey. Lovely on an Asian salad. Thanks for sharing!