Wednesday, June 13, 2012

Asian Chicken Salad {Gluten Free}

It's been really hot here and a cold, crisp salad makes the best dinner.  This one is hearty with grilled chicken but still light enough for a hot summer evening.  Add whatever vegetables you have on hand and enjoy!

Recipe: (serve 4-6)

For the salad:
1 head Napa cabbage, finely chopped
2 cups romaine lettuce, chopped
1 red bell pepper, chopped
1 English cucumber, chopped
2 large carrots, grated
 8oz fresh bean sprouts
1 cup fresh sugar snap peas, roughly chopped into bite sized pieces
3-4 boneless, skinless chicken breasts, grilled and cubed
fresh orange segments for garnish
sesame seeds and toasted nuts for garnish (toast nuts on a baking sheet in a 350'F oven for 2-5 minutes until golden and fragrant)

For the dressing:
1/3 cup grape seed oil
3 tablespoons Tamari (gluten free soy sauce)
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons honey (or agave nectar)
salt & pepper

1. Lightly season chicken breast with salt and pepper and grill until cooked through to an internal temperature of 165'F, set aside to let the meat rest. Once chicken has rested for 5-10 minutes, cut it into cubes.
2. Combine cubed chicken, cabbage, lettuce, bell pepper, cucumber, shredded carrot, bean sprouts, snap peas and any other veggies you have on hand in a large bowl, chop everything about the same size into bite sized pieces.
3. Combine all dressing ingredients in a salad dressing maker or in a liquid measuring cup and whisk together well. Add salt and pepper to taste. You can dress the whole salad or I prefer to dress each salad portion separately so leftover salad stays crisp. Top each salad with sesame seeds, oranges and toasted nuts such as slivered almonds. Store remaining dressing in an airtight container in the fridge for up to 3 days.

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