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

Preheat the oven to 425

Place the chicken breasts on a sheet pan and season both sides with Kosher salt, pepper, garlic powder, mustard powder and ginger powder

Drizzle the olive oil over the chicken and roast at 425 for about 30-40 minutes (rotate the sheet pan at 15 mins)

When the chicken has cooked through, let it rest for 10 mins

Remove the skin and shred the chicken using two forks

Ginger Carrot Dressing

Shred the carrots and ginger using a cheese grater

Add everything to a food processor or blender and blend until smooth

Salad

Add all the veggies herbs to a large bowl or platter

Add the chicken and top with the dressing and sliced almonds