Orange Chicken Salad
1⁄2 teaspoonfreshly grate ginger
2 tablespoonstoasted sesame oil
2 tablespoonsAlmond Butter (or sub peanut butter)
1 tablespoonrice vinegar
1⁄8 teaspoonSea Salt
8 cupsbaby spinach (or your favorite mixed greens)
2 cupsshredded cooked chicken (I like buying an organic rotisserie chicken, but you can also just cook your own at home)
8 ouncesWater Chestnuts (chopped)
3Clementines (peeled and separated into slices)
1 cupShredded Carrots
3⁄4 cupscoarsely chopped almonds (or use slivers)
1⁄4 cupginger 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