Crunchy Ginger Chicken Salad

Zola on Sep 13, 2021

Crunchy Ginger Chicken Salad

This light meal is especially good on a hot day.

Servings: Serves 4

Ingredients:

1/2 cup of cider vinegar. (Bragg’s Cider vinegar is a good one. Get the plain version.)
1/3 cup of brown sugar substitute (Swerve makes one. They sell it at Target and Walmart or you can order it online. It’s not in a lot of stores yet.)
1/3 cup of olive oil
2 Tbl of minced ginger (fresh or jar will work)
2 tsp of tamari or coconut aminos (better for you than soy sauce)
½ tsp of grated sea salt
a dusting of cayenne (optional)
1 package of chicken tenders (trimmed) or 3 chicken breast pieces
1 bag of fresh baby spinach
an 11 oz can of mandarin oranges (Find the ones packed in water or extra light syrup. If packed in syrup, rinse them off before serving.)
2 cups of shredded purple cabbage (I used a romaine/cabbage combo because I didn’t want to buy a whole cabbage. They were the size of volleyballs! The color of the purple in the salad is really pretty, though.)
2 cups of carrots, shredded (I bought a small bag, already shredded)
3 green onions, washed, trimmed, and cut into chunks
2 cups of chow mein noodles or thin, crispy Asian noodles
2 cups of salted, roasted cashews

Instructions:

In a small bowl or little blender, put in the first seven ingredients. This is the makings of your marinade and dressing. Pour a half cup of the marinade over the chicken in a container and put it in the fridge to marinate for at least an hour. Save the rest of the marinade to use as dressing. Just set it aside for now.

Preheat the broiler (or you can use your grill). Drain the chicken and toss the liquid in the container. (You don’t want to use this as dressing or you’ll risk food poisoning.) Put the chicken on a cookie sheet to broil it. Broil five to six minutes and then turn them over and broil five to six minutes more. You want to make sure there is no pink remaining in the chicken pieces. Cut them into chunks or shred them. Whichever you prefer.

To Serve:

You’ll see from the picture that I laid everything out on a cutting board and people could choose the quantities of each item on their own. In my bowl, I laid everything out like a traditional Cobb salad. That just means I divided the items into sections rather and piling them all together.

When your bowl is ready you can give the contents a light drizzle of the dressing you previously set aside.

Enjoy!
Cheers,
Zola