Asian Chicken Salad

With summertime upon us, it's far too hot for me to eat things like spaghetti and chili. My body actually craves a cool crisp salad. But I get BORED with salads super quickly, so I need all sorts of good dressings to keep my interest. So, enjoy the next few posts on yummy salads!

Asian Chicken Salad

Salad:

6 to 8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)

2 to 3 cups shredded cooked chicken

2 large carrots, julienned
1 cup slivered almonds, lightly toasted

sesame seeds for garnish

Dressing:

4 tablespoons extra virgin olive oil

1 tablespoon sesame oil

3 tablespoons coconut vinegar

3 tablespoons coconut aminos

2 to 3 teaspoons agave

1 clove garlic

one 1-inch piece of fresh ginger, peeled

Toss all of the ingredients for the salad into a large bowl if serving immediately. If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.

To make the dressing, place all ingredients into a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired. Source: www.NourishingMeals.com