Chopped Chicken Salad
Chicken and fresh vegetables make this a refreshing and easy recipe. It works great as a lunch or a dinner and keeps for a couple of days for an easy lunch the next day. As an option you can use left over chicken or grocery store roasted chicken if you are in a pinch.
2 cups cooked Chicken breast, chopped to bite sized pieces
6 cups chopped cabbage (you can use coleslaw mix from the produce section also)
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup red onion, diced very small
1/2 cup chopped cilantro
2 Tablespoons sesame seeds
1/4 cup EVOO
3 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 clove garlic crushed
1 Tablespoon honey
1 Tablespoon fresh ginger, minced finely
1/2 teaspoon toasted sesame oil
In a blender combine: sesame seeds, EVOO, vinegar, soy sauce, garlic, honey, ginger and sesame oil.
Blend until combined.
Toss remaining ingredients in a large salad bowl.
Pour dressing over salad and toss.
Let sit for a couple of minutes to marinate before serving.