Asian Chicken Salad
Serves: 6-8
Pair with: Cline Estate Viognier
Ingredients:
Produce
- 4 cups Cabbage
- 2 Carrots, peeled & julienned or shredded (about 1 cup)
- 1 clove Garlic
- 1 inch knob Ginger, fresh
- 1/2 cup Peas
- 1 Red bell pepper, thinly sliced (about 1/2 cup)
- 6 Scallions
- 2 large chicken breasts (cooked and shredded)
Condiments
- 2 tbsp Honey, raw
- 2 tbsp Peanut butter, creamy organic
- 2 tbsp Tamari, organic
Oils & Vinegars
- 1/4 cup Apple cider vinegar, raw
- 2 tbsp Olive oil, extra virgin
- 1 tsp Sesame oil, toasted
1. Combine all condiments and oils and vinegars into a blender to create the dressing. Mix until smooth and consistent texture.
2. Wash and prepare all produce. Either julienne cabbage and carrots or shred. Finely chop garlic, ginger, and scallions. Add peas.
3. Combine all the produce and shredded chicken in a big bowl and drizzle dressing ontop.
4. Enjoy!