Asian Poppy Seed Chicken Salad

Name: Asian Poppy Seed Chicken Salad
Prep time: 45 min
Cook time: 3 min
Yield: 6 -8
Ingredients: For the dressing:; 2 tablespoons canola oil; 1 tablespoon ginger; 2 garlic; ⅓ cup rice vinegar; 2 tablespoons lime juice; 3 tablespoons orange juice; 3 tablespoons sugar; 2 tablespoon honey; ½ teaspoon Sriracha sauce; 1 teaspoon sesame oil; 1 teaspoon kosher salt; 2 tablespoons poppy seeds; FOR THE SALAD:; 3 cups red cabbage; 3 cups green cabbage; 1 yellow bell pepper; 4 radish; 4 cups roasted chicken breast; 1 cilantro; ¼ cup mint; ½ cup basil

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Prep Time
45 mins
Cook Time
3 mins
Servings
6 -8

Asian Poppy Seed Chicken Salad

Brielle Kelley

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Fresh, healthy and super delicious!

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Ingredients

Servings

For the dressing:
2 tablespoons canola oil or other mild flavored oil
1 tablespoon ginger use a fine lemon zester or chop very fine, fresh, finely zested
2 garlic very finely minced or zested (I use my fine lemon zester for this also, medium clove
⅓ cup rice vinegar
2 tablespoons lime juice fresh
3 tablespoons orange juice fresh
3 tablespoons sugar
2 tablespoon honey
½ teaspoon Sriracha sauce
1 teaspoon sesame oil
1 teaspoon kosher salt don't skimp here, you have alot of ingredients to season.
2 tablespoons poppy seeds
FOR THE SALAD:
3 cups red cabbage finely sliced
3 cups green cabbage finely sliced
1 yellow bell pepper cut into ⅛ inch diced, medium
4 radish thinly sliced, then stacked and thinly julienned, medium
4 cups roasted chicken breast or rotisserie chicken breast, shredded
1 cilantro Be sure your herbs are dry before chopping or they will turn into a mushy paste, medium size bunch, finely chopped, fresh
¼ cup mint finely chopped, fresh
½ cup basil finely chopped, fresh

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Instructions

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Heat oil in a small sauce pan over medium low heat (be sure heat is not too high, you don't want the garlic to brown). Add ginger and garlic and stir for 30 seconds or until fragrant.
Add remainder or dressing ingredients, bring to a boil and stir for 30 seconds or until sugar is completely dissolved. Set aside to cool while chopping your veggies and preparing the rest of the salad.
Combine all veggies, herbs and shredded chicken. in a large bowl. Add enough dressing to thoroughly coat. Toss to combine. Serve on individual plates or a large platter. Garnish with more fresh herbs, if desired.