Chinese Chicken Salad w Ginger Carrot Dressing
[cooked-sharing]
Chinese Chicken Salad w Ginger Carrot Dressing
Roasted Chinese Chicken
2 Organic chicken breasts, bone in skin on
2 tsp Kosher salt
1 tsp Fresh cracked black pepper
1 tsp Garlic powder
½ tsp Mustard powder
½ tsp Ground ginger powder
2 tbsp Olive oil
Salad
2 cups Nappa cabbage, finely shredded
1 Romaine heart, finely chopped
2 Green onions, chopped
¼ cup Fresh cilantro, chopped
10 Fresh mint leaves, torn
1 Carrot, julienned
⅓ cup Sliced almonds
Black sesame seeds
Watermelon reddish, thinly sliced
Ginger Carrot Dressing
⅔ cup Shredded carrots
1 Clove garlic
¼ Shallot, chopped
½ cup Apple cider vinegar
½ cup Toasted sesame oil
2 Inches fresh ginger, peeled and grated
1 tbsp Honey
1 tbsp Soy sauce or coconut aminos
1 tbsp Ponzu
½ tsp Fresh cracked black pepper
Roasted Chinese Chicken
1
Preheat the oven to 425
2
Place the chicken breasts on a sheet pan and season both sides with Kosher salt, pepper, garlic powder, mustard powder and ginger powder
3
Drizzle the olive oil over the chicken and roast at 425 for about 30-40 minutes (rotate the sheet pan at 15 mins)
4
When the chicken has cooked through, let it rest for 10 mins
5
Remove the skin and shred the chicken using two forks
Ginger Carrot Dressing
6
Shred the carrots and ginger using a cheese grater
7
Add everything to a food processor or blender and blend until smooth
Salad
8
Add all the veggies herbs to a large bowl or platter
9
Add the chicken and top with the dressing and sliced almonds
Ingredients
Roasted Chinese Chicken
2 Organic chicken breasts, bone in skin on
2 tsp Kosher salt
1 tsp Fresh cracked black pepper
1 tsp Garlic powder
½ tsp Mustard powder
½ tsp Ground ginger powder
2 tbsp Olive oil
Salad
2 cups Nappa cabbage, finely shredded
1 Romaine heart, finely chopped
2 Green onions, chopped
¼ cup Fresh cilantro, chopped
10 Fresh mint leaves, torn
1 Carrot, julienned
⅓ cup Sliced almonds
Black sesame seeds
Watermelon reddish, thinly sliced
Ginger Carrot Dressing
⅔ cup Shredded carrots
1 Clove garlic
¼ Shallot, chopped
½ cup Apple cider vinegar
½ cup Toasted sesame oil
2 Inches fresh ginger, peeled and grated
1 tbsp Honey
1 tbsp Soy sauce or coconut aminos
1 tbsp Ponzu
½ tsp Fresh cracked black pepper