Orange Chicken Salad


Orange Chicken Salad


1⁄2 teaspoon freshly grate ginger
2 tablespoons toasted sesame oil
2 tablespoons Almond Butter (or sub peanut butter)
1 tablespoon rice vinegar
1 tablespoon honey
1⁄8 teaspoon Sea Salt
  juice from 1 clementine
8 cups baby spinach (or your favorite mixed greens)
2 cups shredded cooked chicken (I like buying an organic rotisserie chicken, but you can also just cook your own at home)
8 ounces Water Chestnuts (chopped)
3 Clementines (peeled and separated into slices)
1 cup Peas
1 cup Shredded Carrots
3⁄4 cups coarsely chopped almonds (or use slivers)
1⁄4 cup ginger wonton strips (optional)


  1. Combine all dressing ingredients in a large mason jar. Use an immersion blender to emulsify / blend until smooth. Set aside. 
  2. Assemble your salad: spinach through wontons. Stir in the dressing and toss. 
  3. Serve immediately.