was successfully added to your cart.

Cart

Mayo-Free Ginger Chicken Salad

By September 11, 2018
Yields4 Servings
 1 lb Chicken
 2 tbsp Tamari, divided
 2 Whole Scallion, Trimmed
 2 Ginger Root, thin slices
 ½ tsp Salt
 3 Scallions, thinly sliced
 1 Canned water chestnuts, drained & halved
Dressing:
 1 ½ tbsp Finely grated ginger (or more if you like a kick)
 2 tsp Dijon
 1 tbsp Maple Syrup or Honey
 ¼ cup Cider Vinegar
 1 tsp Toasted sesame oil
 1 tbsp Extra virgin olive oil
 1 tbsp Sesame seeds
 Pepper and Sea Salt to taste
Salad:
 Shredded romaine
 Red Cabbage, shredded
 Cucumber, thinly sliced on a bias
 Shredded Carrots
 Basil, leaves torn
1

In a large skillet, place chicken breast with the whole scallions and ginger slices. Fill with just enough water to barely cover the chicken, 1 Tbsp tamari, 1/2 tsp sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from the heat and let the chicken cool in the broth.

2

in a large mixing bowl, tear the chicken into shreds and toss with the sliced scallions, basil, and water chestnuts.

3

In a medium bowl , combine the dressing ingredients and whisk.

4

In the large mixing bowl with the chicken, add half the dressing and toss lightly.

5

To serve: Place chicken on bed of the lettuce, red cabbage, cucumber, shredded carrots and drizzle more dressing if desired.

 

Ingredients

 1 lb Chicken
 2 tbsp Tamari, divided
 2 Whole Scallion, Trimmed
 2 Ginger Root, thin slices
 ½ tsp Salt
 3 Scallions, thinly sliced
 1 Canned water chestnuts, drained & halved
Dressing:
 1 ½ tbsp Finely grated ginger (or more if you like a kick)
 2 tsp Dijon
 1 tbsp Maple Syrup or Honey
 ¼ cup Cider Vinegar
 1 tsp Toasted sesame oil
 1 tbsp Extra virgin olive oil
 1 tbsp Sesame seeds
 Pepper and Sea Salt to taste
Salad:
 Shredded romaine
 Red Cabbage, shredded
 Cucumber, thinly sliced on a bias
 Shredded Carrots
 Basil, leaves torn

Directions

1

In a large skillet, place chicken breast with the whole scallions and ginger slices. Fill with just enough water to barely cover the chicken, 1 Tbsp tamari, 1/2 tsp sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from the heat and let the chicken cool in the broth.

2

in a large mixing bowl, tear the chicken into shreds and toss with the sliced scallions, basil, and water chestnuts.

3

In a medium bowl , combine the dressing ingredients and whisk.

4

In the large mixing bowl with the chicken, add half the dressing and toss lightly.

5

To serve: Place chicken on bed of the lettuce, red cabbage, cucumber, shredded carrots and drizzle more dressing if desired.

Mayo-Free Ginger Chicken Salad

Anndrea Yetter

Author Anndrea Yetter

More posts by Anndrea Yetter

Leave a Reply

Translate »

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

0