Asian Chicken Salad w/ Ginger Dressing (gf +df)
/I’m not normally someone who likes sweet salad dressings. I always prefer savory over sweet, but this one is just the right amount of sweetness with a kick from the ginger and it is SO GOOD. I’ve been eating this salad on repeat (you test out the recipe and then have to eat it for the next few days if it turns out haha) and I can’t get enough. It really is so good. It’s satisfying and filling because of the chicken, has good crunch from the cabbage and pumpkin seeds, and the dressing makes it so tasty.
Did you know that eating nuts/seeds on your salads help your body to absorb vitamins such as A, D, E and K? These are fat soluble vitamins and the healthy fats help your body to absorb them better.
This salad makes 2 large servings - double or triple it if you want more!
Ingredients
6 cups curly kale
1 1/2 cups shredded carrots
1 1/2 cups purple cabbage, thinly sliced
1 cup green onion, chopped
2 cups shredded chicken (I love buying a rotisserie chicken and shredding it myself- makes it so easy)
1/2 cup pumpkin seeds
salad dressing:
4 1/2 tbsp olive oil, divided
1 1/2 tbsp lemon juice, divided
1 tbsp sesame oil
1 1/2 tbsp tamari sauce
1 1/2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp grated ginger
1/2 tbsp dijon mustard
3 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
Directions
Put the kale into a mixing bowl and drizzle 1/2 tbsp of olive oil and 1/2 tbsp lemon juice and massage it into the kale to break it down, make it a little less crispy, and make it easier to digest.
Add the carrots, cabbage, and green onion to the kale mixture and toss. Add the chicken and pumpkin seeds on top.
In a small bowl, whisk together all the rest of the ingredients for the salad dressing and pour over the top of your salad. Enjoy!
With love,
Ashley Rose
