This week I picked up my 4th box of Gruber Farm CSA goodies. I thought last week’s box had a lot of greens, but holy moly, look at this one! I was so happy to see those beets and berries. I can’t get enough of local berries.
I still had leftover cabbage from last week, so I used it up to make this refreshing summery salad. The dressing is what makes this salad so wonderful. It’s zippy, tangy, and sweet. You’ll like it so much, you may want to double it!
Asian Chicken Salad with Lime Ginger Dressing
- 1 lb. chicken breast, cooked, then shredded
- 1 head of cabbage, chopped
- 2 large carrots, grated
- 1 jalapeno, chopped
- juice of 2 limes
- 2 tbsp. sesame oil
- 2 tbsp. rice wine vinegar
- 1 tbsp. freshly grated ginger
- 2 tsp. sugar
- fresh basil
- fresh lemon verbena (or mint)
- 1/4 cup almonds, chopped or slivered
- In a large bowl, toss together the shredded chicken, cabbage, carrots, and jalapeno.
- In a small bowl, whisk together the lime juice, sesame oil, vinegar, ginger, and sugar.
- Drizzle dressing over the salad and toss. Serve with herbs and almonds. Serves 4.
This is a pretty light salad that’s actually very filling from the full serving of protein you get from the chicken. There’s a lot of crunch — an essential element of all the salads I make. Lemon verbena is a (new to me) herb that I picked up at Whole Foods. It’s great to use for marinades or dressings on poultry or chicken. It’s very light and citrusy and just smelling it puts me in a good mood. I bet
eating it lifts your spirits even more! 😉
What’s your favorite type of vinaigrette or salad dressing? What’s an essential salad ingredient for you? I love crunchy almonds and blue, feta, or goat cheese!