Chinese Chicken Salad with a Honey Ginger, Roasted Sesame and Persian Lime Vinaigrette
Light, flavorful and packed with good veggies, this salad is fantastic as a main entree for lunch or dinner. For more substance and protein, toss in up to two cups of cooked quinoa in with the greens. Serves about 4.
Ingredients
For the dressing:
- 1/4 cup Sigona’s honey-ginger white balsamic
- 2 Tbsp. Sigona’s Persian lime olive oil
- 1 Tbsp. Sigona’s roasted sesame oil
- 2 garlic cloves minced
- 1 tsp. soy sauce
- 1 Tbsp. Dijon mustard
- Salt and pepper to taste
For the salad:
- 2 cooked chicken breasts we like them grilled
- About 1/2 to 3/4 of a head of red leaf lettuce torn to bite-sized pieces (may use romaine if desired)
- 1/2 to 1 cup shredded red cabbage
- About 3 oz. baby spinach
- 1 carrot cut into matchsticks
- 2 to 4 green onions sliced on the bias
- 1/4 cup cilantro leaves optional
- 1/4 cup blanched sliced almonds (look for them in our dried fruit & nut section)
Instructions
- Prepare the vinaigrette by whisking together all the ingredients in a small bowl. Set aside to allow the flavors to meld together.
- In a large bowl, add the lettuce, spinach, cabbage, carrot, green onions and cilantro leaves, if using.
- Slice the cooked chicken into long strips and place in a bowl. Add 2 tablespoons of the vinaigrette to the chicken and toss to coat.
- Drizzle 2 tablespoons of the vinaigrette over the greens and toss, toss, toss to coat well. Transfer the greens to a serving bowl or dish.
- Arrange the sliced chicken on top of the salad, sprinkle with desired toppings and serve with any remaining vinaigrette on the side.
Tried this recipe?Let us know how it was!