Wednesday, January 13, 2016

Asian Chicken Salad with Sesame Ginger Dressing


This year for my New Year's resolution I decided to give up potatoes.  That seemed easy enough....one simple thing to give up.....all I would have to do was avoid one measly thing on the table.  

I failed immediately.

Potatoes are my kryptonite....I love them any way you want to throw them at me....fried, baked, roasted....I can't help it.  It was just not going to happen for me this year so I embraced defeat and moved on to something else that might improve my diet in 2016.  I would start to plan my meals!

I have heard great things about how this helps eat better and save money so I thought I 
would give it a shot.

This is one of the first recipes I have tried in this new endeavor and it was scrumptious!

Asian Chicken Salad with Sesame Ginger Dressing10 oz. of spring mix
¾ cup of snow peas, cubed
¾ cup red pepper, julienned
15 oz. can of mandarin oranges, drained
½ cup of carrots, grated
¼ cup of green onions, sliced
2 chicken breasts, grilled and sliced
seasoned with olive oil, salt & pepper
garnish with sesame seeds

Sesame Ginger Dressing:
¼ cup soy sauce
⅓ cup rice vinegar
2 tbsp fresh ginger, minced or grated
3 cloves garlic, minced
2 tbsp honey
¼ tsp pepper
1 tbsp sesame oil
¾ cup olive oil

In a small bowl, mix together soy sauce, rice vinegar, ginger, garlic, honey, pepper sesame oil, and olive oil. Mix until well combined and there is no more oil & vinegar separation.
Preheat grill to medium high heat.
Season chicken breasts with salt & pepper on both sides.
Place on grill and grill each side for 5-6 minutes, or until there is no more pink.
In a large bowl place, fresh spring mix, snow peas, red pepper, carrots, green onions, mandarin oranges, sliced grilled chicken breast, and sesame seeds for garnish.
 
Serve with Sesame Ginger Dressing.

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