Asian Chicken Salad
Fresh, quick, and packed with flavor, this Asian Chicken Salad combines crunchy greens, edamame, and shredded chicken with a tangy sesame-ginger dressing.
Equipment
- Sharp knife
- Serving Platter
Ingredients
- 1 packet of Asian salad mix about 12 oz / 340g
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1½ tablespoons honey
- 1½ tablespoons fresh ginger minced
- 1 cup edamame peas 150g
- Salt and pepper to taste
- 8 oz rotisserie chicken shredded (225g)
- ½ cup chopped unsalted nuts 60g
Instructions
- I used frozen edamame peas so I cooked these for three minutes in boiling water then set aside.
- Make the dressing by mixing together the oil and vinegar, honey, ginger, salt and pepper in a jug.
- In a large bowl mix the salad mix, chicken, edamame and chopped nuts.
- Drizzle over the dressing, toss and serve.
