Asian chicken saladIngredients

Salad dressing:
    • 1/4 cup rice wine vinegar
    • 1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
    • 1 to 2 tablespoons soy sauce
    • 1 tablespoon honey
    • 3 tablespoons toasted sesame oil
    • 3 tablespoons vegetable oil
    • 2 tablespoons sesame seeds, toasted
  • 6 cups baby spinach leaves, washed, and dried
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1/4 of a whole red onion, thinly sliced
  • 1 tablespoon sesame seeds toasted
  • 2 cups shredded rotisserie chicken or grilled chicken, sliced


  1. Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.
  2. Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss – do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
  3. Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.




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