CanadaSalad
Chinese Chicken Salad with Power Greens and Ginger-Scallion Dressing
Active Time: 30 minutes • Total Time: 0 minutes
Yields: 4 Servings
Ingredients
- Dressing:
- 2 scallions, thinly sliced crosswise
- 1 ½ tablespoons very fresh ginger, peeled and finely grated (3-inch piece)
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons canola oil
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- Salt and freshly ground pepper
- Salad:
- 1 5-ounce container Earthbound Farm Power Greens (or any of our Organic Salad Greens)
- 1 cup finely shredded mixed green and red cabbage (or coleslaw or broccoli slaw mix)
- 2 carrots, cut into 3-inch matchsticks (or shredded or julienne)
- 1 large celery rib, cut into 3-inch matchsticks
- 8 ounces shredded rotisserie chicken
- ½ cup chopped, toasted cashews
- Salt and freshly ground pepper
This is a peak summer solution of a salad. Buy a whole rotisserie chicken at your supermarket to keep things simple. You can use this salad recipe as a base and add any number of other vegetables, like sliced radishes, crisp cucumbers or jicama, and/or orange or tangerine sections.
As with many of our salad recipes, any number of our organic baby greens would work beautifully here.
Make the dressing:
Combine all of the dressing ingredients in a small bowl and whisk well. Season with salt and pepper. Let the dressing stand for at least 30 minutes for the flavors to blend.
Make the salad:
In a bowl, toss the shredded cabbage with the carrots and celery. Add the chicken and all but 2 tablespoons of the dressing and toss very well. Season with salt and pepper.
In another bowl, toss the salad greens with the remaining dressing. Arrange on a platter and mound the chicken salad in the center. Garnish the salad with sesame seeds and chopped roasted cashews and serve.
Toasting your cashews:
