Chicken Salad with a Ginger Sesame Dressing

 
IMG_0923-768x1161 (1).jpg
 
 

INGREDIENTS

For the Salad

3 cups mixed greens

1/2 cucumber, quartered and sliced

1/2 bell pepper, chopped

1/4 c pinenuts

2/3 c chicken (from rotisserie or other)

For the dressing

3 tsp grated ginger

2 tbs dijon mustard

4 tbs coconut aminos

2 tbs rice vinegar

1 tbs sesame oil

1/2 c extra virgin olive oil

METHOD

For the salad: Assemble the greens, bell pepper, cucumber and pine nuts into 2 bowl (2 salads). If your chicken is cooled, heat it in a pan with avocado oil and then add it to the salad. Cold is also an option but I am a fan of the hot cold blend to keep it interesting.

For the dressing: whisk the ingredients together in a bowl until it is well combined. Mustard acts as an emulsifier so it will help mix the vinegar and oil. Drizzle desired amount onto each salad and then store the remaining dressing in the fridge for up to 2 weeks. Leftovers can be used in a stir-fry or marinade too too.

Tips: This salad also works well as a packed lunch, just keep your chicken cool and add the dressing right before eating to keep the leaves from getting soggy.

 
Lindsey MillenSalad, Microbiome, Gut-health, Plant-based