I must say, I chose the wrong color of bowl to showcase this delicious salad. I was STARVING when I made this and all I wanted to do was photograph it so I could gobble it up. I rushed and it didn’t pay off in terms of my photo. If I had just swapped out a white bowl for the green, this salad would look more appealing.
Let me tell you, it’s DELICIOUS, HEALTHY and very LIGHT. It’s perfect when it’s hot outside. My husband and I both commented on how good we felt after we ate this salad and how long that feeling lasted.
We are both trying to shed a few pounds, so I will likely be posting more healthier food options. Don’t worry, for you junk food lovers there will be plenty of indulgence, too.
This salad gets protein from the chicken and edamame; fiber from the apples, lettuce, and Napa cabbage. The ginger dressing is light and refreshing. And then there’s the flavor punch from the cilantro and green onions. Yummy! I love it and I hope you enjoy it, too. If you do, please share it.
Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing
Makes two generous dinner or lunch portions (we had a little leftover)
1 cup shredded Napa cabbage
4 cups shredded Romaine lettuce
½ cup cooked, shelled edamame
1/2 cup chopped carrots
1/3 cup chopped red bell pepper
2 green onions, sliced
First full of cilantro
Two rotisserie chicken breasts
2 tablespoons canola oil
½ teaspoon sesame oil
2 tablespoons rice wine vinegar, plus 1 teaspoon
1 teaspoon ginger paste or finely shredded fresh ginger (I prefer ginger paste in the tube because it’s so easy and I can grab it whenever I need)
1 teaspoon fresh lemon juice
2 teaspoons honey
For the dressing, whisk all ingredients together in a glass bowl and set aside.
For the salad, chop all the vegetables and place in a large serving bowl or divide between two bowls or plates.
Remove chicken breast and pull off the skin. Chop the meat into desired pieces and place on top of vegetables. Toss with the dressing. Allow it to rest for 5 minutes before serving.