Print Options:

Mayo-Free Ginger Chicken Salad

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
 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
 Shredded romaine
 Red Cabbage, shredded
 Cucumber, thinly sliced on a bias
 Shredded Carrots
 Basil, leaves torn

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.


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


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


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


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

Nutrition Facts

Serving Size 1

Servings 4