Crunchy Chinese Chicken Salad
Crunchy Chinese Chicken Salad
Prep Time: 15 hours hours
Total Time: 15 minutes minutes
Servings: 4 people
Salad
- 1 cup Carrots, shredded
- 1/2 Napa cabbage, thinly sliced
- 1/2 Red cabbage, thinly sliced
- 1 cup Bean sprouts
- 1/2 pound Sugar snap peas, thinly sliced
- 2 Handfuls watercress
- 1 Head baby romaine, chopped
- 1 Head gem lettuce, chopped
- 1/2 cup Peanuts, crushed
- 1/4 cup Sesame seeds
- 1 Whole chicken, roasted and sliced
Dressing
- 2 Garlic cloves, peeled and crushed
- 2 teaspoons Fresh ginger, grated
- 1/4 cup Seasoned rice wine vinegar
- 1/4 cup Soy sauce, preferably tamari
- 2 tablespoons Red wine vinegar
- 2 tablespoons Sesame oil
- 1/4 cup Lime juice
- 2 teaspoons Organic sugar
- 1/4 teaspoon Salt
- 1 cup Canola oil
In a medium sized bowl, whisk together all dressing ingredients except for the canola oil. Slowly drizzle in canola oil until dressing reaches desired consistency.
Combine all salad ingredients and rest sliced chicken on top. Sprinkle sesame seeds. Drizzle dressing all over and toss before serving. Voila!