Sesame Ginger Chicken Salad

Karolina Longoria

The magic is in the dressing and the flavorful poached chicken. This is a great way to get a variety of veggies into your day in a way that tastes oh so good.

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Prep Time 10

Total Time 10

Course salads

Cuisine Asian American

Servings people

Equipment

1 Stovetop

Ingredients

¾ cup salad dressing Ginger Sesame Salad Dressing
2 cook chicken breasts thinly sliced (Ginger Tamari Poached Chicken breasts)
2 cups red cabbage thinly sliced
2 cups spinach leaves finely chopped
2 cups romaine leaves thinly sliced
2 cups kale leaves finely chopped
2 cups carrots thinly sliced or shredded
2 cups sugar snap peas cut in thirds
1 cup cilantro leaves finely chopped
1 cup green onions thinly sliced
1 cup red bell pepper thinly sliced
2 Ginger Tamari Poached Chicken Breasts thinly sliced

Optional:

2 cups wonton crisps
1 cup peanuts chopped
2 tablespoons toasted sesame seeds‍

Instructions

In a large bowl, add the dressing, so it lays at the bottom of the bowl. Add the remaining ingredients. Toss until well combined, and serve immediately.
For meals on the go: add the dressing to a bottom of a large mason jar. In a large bowl, toss veggies and chicken to mix and add to a mason jar.
Add the wonton crisps, peanuts, and toasted sesame to a small container. Add to jars just before serving. Toss veggies and chicken in the dressing. Add the toppings, mix them into the salad and enjoy.‍

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