Chinese Chicken Salad w Ginger Carrot Dressing
[cooked-sharing]
Chinese Chicken Salad w Ginger Carrot Dressing
Yields4 Servings
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
2Place the chicken breasts on a sheet pan and season both sides with Kosher salt, pepper, garlic powder, mustard powder and ginger powder
3Drizzle the olive oil over the chicken and roast at 425 for about 30-40 minutes (rotate the sheet pan at 15 mins)
4When the chicken has cooked through, let it rest for 10 mins
5Remove the skin and shred the chicken using two forks
Ginger Carrot Dressing
6Shred the carrots and ginger using a cheese grater
7Add everything to a food processor or blender and blend until smooth
Salad
8Add all the veggies herbs to a large bowl or platter
9Add 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
Directions
Roasted Chinese Chicken
2Place the chicken breasts on a sheet pan and season both sides with Kosher salt, pepper, garlic powder, mustard powder and ginger powder
3Drizzle the olive oil over the chicken and roast at 425 for about 30-40 minutes (rotate the sheet pan at 15 mins)
4When the chicken has cooked through, let it rest for 10 mins
5Remove the skin and shred the chicken using two forks
Ginger Carrot Dressing
6Shred the carrots and ginger using a cheese grater
7Add everything to a food processor or blender and blend until smooth
Salad
8Add all the veggies herbs to a large bowl or platter
9Add the chicken and top with the dressing and sliced almonds
Chinese Chicken Salad w Ginger Carrot Dressing
