We don't know about you, but we love, love, love a delicious easy summer salad and BONUS points when it nourishes and satisfies you like Jill's Asian Chicken Salad does. Perfect for a 4th of July picnic.
Plus, if you just need a side salad to go along with some burgers you could make it without the chicken.
If you are including the chicken, use leftover roasted or grilled chicken to make your life a little bit easier. And for even more ease, feel free to buy packaged organic shredded cabbage or cole slaw mix.
You can also prep all of this up to 5 days ahead of time and add the dressing an hour or so before serving.
Enjoy and if you are in the States, have a beautiful 4th of July holiday with plenty of nourishing food.
Asian Chicken Salad
4 cups chicken, cooked and diced
6 cups Napa, Savoy or Chinese cabbage, sliced thin
1 cup carrot, grated
1 bunch scallions, thinly sliced
1/2 cup almonds, slivered or sliced and toasted
1/4 cup chopped fresh cilantro (or other fresh herb of choice if you're not a cilantro lover)
1/2 cup dried or fresh pitted cherries (or currants or raisins)
1/4 cup olive or avocado oil
1/4 cup organic tamari soy sauce or coconut aminos
1/2 cup rice vinegar
4 Tbsp. raw honey
Generous pinch of red pepper flakes
1 tsp. Celtic or Himalayan sea salt or to taste.
Thinly slice and grate cabbage and carrots by hand or with a food processor or buy prepared slaw mix.
Finely chop cilantro and scallions.
Combine chicken, cabbage, carrots, cilantro and scallions in a large bowl.
Add toasted almonds to bowl.
Whisk together all the dressing ingredients in a bowl or shake ingredients in a glass with a lid.
Pour dressing over the salad and toss to combine.
Tastes best chilled.
As you eat, slow down and be present. There is no rush. Savor each bite and the conversation around the table.