Quick Asian Chicken Salad

It is incredibly easy to feel bogged down by food choices in the winter months. Root vegetables are in season and it’s cold outside, making it easy to do roast after roast. Not to mention the abundance of baked goods and “holiday cheer”. This week our bodies were not so subtly telling us they had had too much and it was time for something much lighter for dinner. I scrapped up this salad using the left over chicken from Sunday night’s roast and a handful of other things already in the fridge. Check it out!                    

Ingredients:

Salad:

Half a head of Red Cabbage, shredded

Half a head of Green Cabbage, shredded

4 or 5 carrots, julienned (or cut into matchsticks)

half a cucumber, julienned

a handful of sliced almonds 

leftover roasted chicken, shredded

handful of bean sprouts

Dressing:

2 parts Olive Oil (I would have used sesame oil but I didn’t have any on hand)

1 part Soy Sauce

1 part Rice Vinegar

pinch of dried red pepper

1 part chopped ginger (I used ginger jarred with white wine vinegar)

Directions:

Like any salad: Chop, Assemble, Dress, Toss, Enjoy!

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