I used to think that whenever I served a salad, it had to be lettuce. I am not sure why, it was just how I grew up I guess. Since then I have learned how much I love cabbage. I prefer it to lettuce really. Especially if making a salad ahead of time.
This salad is lite and refreshing. Perfect for a make ahead salad. I like to make it the day before and serve it for lunch the next day. That way all of the flavors have married. The cabbage keeps it crisp. Best served cold.
Lemon Ginger Sesame Chicken Salad
1 Chicken breast
1 head cabbage
1/4 cup olive oil
2 drops lemon sweet drops
1/4 cup sesame oil
1/3 cup rice wine vinegar (white wine vinegar will do in a pinch)
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame seeds
In a blender add; olive oil, sweet drops, sesame oil, rice wine vinegar, and fresh ginger. Blend until fully blended. This will be your dressing. Set aside.
Shred the cabbage, and set aside.
Cook your chicken breast your favorite way, You can also use leftover chicken or pull the meat off one of the rotisserie chicken they sell at stores.
Toss cooked chicken, cabbage and dressing.
Top with sesame seeds and serve.
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