I'm trying to incorporate main dish salads into my weekly meal plans. I often struggle to get sides on the table, which essentially means the veggies are left out. I love main courses that incorporate lots of veggies, and obviously, salads do that. There are so many delicious and satisfying salads out there and I'm excited to find my favorites. This one was mighty tasty and will become a regular at our house.
Asian Chicken Salad with Ginger Soy Dressing
For the Salad
3 cups napa cabbage, shredded
3 cups baby spinach
1 large carrot, peeled
1 bell pepper, sliced thin
1 cup strawberries, sliced (grapes would be good as well)
1 cup cooked chicken, cubed
1/4 cup cashews, roughly chopped
For the Dressing
3 Tbs. canola oil
2 Tbs. low sodium soy sauce
2 Tbs. rice vinegar
1 tsp. fresh ginger, grated
1/2 tsp. sugar
salt and pepper to taste
Shave the carrot with a vegetable peeler to make long "carrot ribbons." Prepare chicken in desired way (grill, bake, or use a Rotisserie chicken).
In a large bowl, toss the cabbage, spinach, bell pepper, carrots, strawberries, chicken, and cashews.
For the dressing, whisk all ingredients until smooth. Add salt and pepper to taste.
Toss dressing with the salad, serve, and enjoy!
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