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
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)
Clementines (peeled and separated into slices)
3⁄4 cups coarsely chopped almonds (or use slivers)
1⁄4 cup ginger wonton strips (optional)
- Combine all dressing ingredients in a large mason jar. Use an immersion blender to emulsify / blend until smooth. Set aside.
- Assemble your salad: spinach through wontons. Stir in the dressing and toss.
- Serve immediately.
Yields 4 Servings