With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you. The soy-free dressing is scrumptious and the salad can be prepared in a snap. It actually stores well in the fridge in separate containers ready to go for a quick lunch!
I make often make my Asian dressings and marinades using Coconut Aminos since we have one family member who cannot tolerate soy at all. It is dark and rich and very similar to tamari though with a hint of sweetness. I also used coconut vinegar in this recipe though you could substitute brown rice vinegar if need be.
All of the greens in these photos are from our garden except the cabbage. I ran out of space this year and didn't plant any cabbage! Our garden has been thriving this year and we now have a forest of tender kales, collards, bok choy, chard, and lettuces. It is so much fun to walk out the back door and harvest your lunch!
For info on how to cook chicken so it is tender and shreds easily, please visit my Chicken & Wild Rice Salad post. You can use a whole chicken or chicken parts (thighs, breast, wings). I used about eight chicken thighs with the bone and skin today and now have a few quarts of rich chicken stock. I freeze the stock in quart jars to use in soups later on.
Reminder: If you would like to participate in this month's Go Ahead Honey it's Gluten Free roundup on Packing a School Lunch then email me your recipe link and attached photo by September 27th, 2010. I have received some great entries so far! At the end of this month I will put all of your photos and recipe links into a blog post to share.
Asian Chicken Salad Recipe
This salad is a nutritious combination of thinly sliced dark leafy greens, crunchy almonds, carrots, and chicken. You could use sliced almonds in place of the slivered. Try adding daikon radish, chopped cilantro, and sliced green onions too! A great way to thinly slice the greens is to stack them on top of each other then roll them. Take a sharp knife and cut into thin slices. Another name for this cutting method is called chiffonade.
6 to 8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)
2 to 3 cups shredded cooked chicken
2 large carrots, julienned
1 cup slivered almonds, lightly toasted
sesame seeds for garnish
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
3 tablespoons coconut vinegar (or brown rice vinegar)
3 tablespoons coconut aminos (or wheat-free tamari)
2 to 3 teaspoons honey
1 clove garlic
one 1-inch piece of fresh ginger, peeled
Toss all of the ingredients for the salad into a large bowl if serving immediately. If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.
To make the dressing, place all ingredients into a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired. Source: www.NourishingMeals.com
This recipe is part of Amy's Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-Free
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