Chinese Chicken Salad with Sesame Ginger Dressing – GFCFSF
July 08, 2013
Chinese Chicken Salad with Sesame Ginger Dressing - GFCFSF
2 boneless, skinless chicken breasts (or 2 cups shredded cooked chicken)
4-5 cups of broccoli slaw - 4 carrots, 4 broccoli stems and 1/4 head red cabbage, sliced into matchsticks on a mandolin or with a sharp knife (if you can find this pre-cut organic, go ahead and use it but I could only find non-organic so I made my own)
1/2 red bell pepper, thinly sliced
2 green onions, white and green parts, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup roasted cashews or peanuts (If you have raw, just bake them in the oven for about 10 minutes at 350 until very lightly browned, shaking the pan every few minutes)
8 ounces canned mandarin orange segments packed in juice (or light syrup), drained
salt and pepper
2 Tablespoons toasted sesame seeds (optional)
One recipe of Sesame Ginger Dressing
Place a pot of water on to boil. When boiling, add 1 teaspoon salt and chicken breasts. Cook until done through. Remove to plate and let cool. When cool, chop.
Combine the salad ingredients in a large bowl. Add dressing and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.