I have been meaning to get this amazing salad up on my blog but this summer has been filled with FUN and FULLNESS. But after making it, again, this week I knew I had to make time. You guys have been asking for it and rightfully so! It is THAT amazing! Do you remember the Asian salad you could get from Panera? I think they still have it on their menu, although I haven’t been to a Panera in years. I always loved it except I would get it without chicken; I found their chicken to be chewy and fake tasting and it would freak me out. Ha! I rarely ate meat, even as a child, teenager, and young adult, without having an aversion to it. Now that I buy all locally sourced, humane, and properly raised meat, I feel confident and actually enjoy eating it a few times a week!
Anyways, back to the salad. It really is so easy but here are a few tricks. Buy an organic locally grown rotisserie chicken to keep in your fridge for the summer months. Nothing beats not having to turn on your oven or stove top and cook during the middle of these scorching hot days! If not, you could just make your own shredded chicken to keep in your fridge or freezer and pull out for this meal. This meal also keeps really well and even gets better the longer the dressing sits. Just don’t put it on your salad until you are ready to eat so that the lettuce stays nice and crisp without getting soggy. I pack this for my husband in a mason jar in the morning, dressing on bottom, and salad on top and then he shakes at lunch time and its ready to go all while staying fresh.
Chinese Chicken and Veggie Salad
(Gluten-Free, Dairy-Free, Refined Sugar-Free)
1 precooked shredded chicken breast
4 cups Butter lettuce (or other favorite green mild lettuce)
1 large carrot shredded
3 mini sweet peppers sliced
1 green onion chopped
1/4-1/2 cup chopped cilantro (I like a lot, just according to your taste or omit)
3 tbs olive oil
1 teaspoon tamari or coconut aminos
1 tbs ACV
1 tbs red wine vinegar
1 tbs raw honey
1 tbs toasted sesame seeds (just put in dry pan on medium heat and toast until just starting to turn brown)
1 tbs dried ginger (or fresh)
Mix the dressing ingredients in a shaker bottle or mason jar and let sit in fridge for 30 minutes to let flavors meld together.
Combine all of the salad ingredients into a large bowl
Add dressing to salad and EAT UP BUTTERCUP!
This salad is loaded with tons of nutrients; remember-EAT THE RAINBOW! In veggies and fruits that is! You can see orange, yellow, green, and red here along with the amazing herb cilantro which is a powerhouse for detoxification. What I also love about this salad is it keeps you full because of the good fats from the olive oil, the protein from the chicken and the fiber and nutrients from the veggies and herbs. Enjoy and happy summer!