Recipe: Asian Chicken Salad

This delicious and satisfying salad can be enjoyed as an entrée or shared with others.

Salad

• 6-8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)
• 2-3 cups shredded cooked chicken
• 2 large carrots, julienned
• 1 cup slivered almonds or other nut/seeds, lightly toasted*
• Sesame seeds for garnish

Dressing

• 4 Tbsp. extra-virgin olive oil
• 1 Tbsp. sesame oil
• 3 Tbsp. coconut vinegar (or brown rice vinegar)
• 3 Tbsp. coconut aminos (or wheat-free tamari)
• 2-3 tsp. honey or pure maple syrup
• 1 clove garlic
• 1-inch piece of fresh ginger, peeled

*Optional

1. Toss all salad ingredients into a large bowl if serving immediately. If you want to stretch the salad over a few days, place ingredients into separate containers and store in the fridge. Use what you would like for each serving.
2. To make the dressing, place all ingredients in a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired.