Preparation time
20 minutes
Ready in
20 minutes
Makes
4 servings
Ingredients
- 1 head Ontario Boston or Bibb Lettuce, leaves separated
- 2 Ontario Carrots
- 2 cooked boneless skinless Ontario Chicken Breasts, cut in thin strips
- 1 Ontario Greenhouse Sweet Red Pepper, cut in thin strips
- 1-1/2 cups (375 mL) small Ontario Broccoli Florets
- 1 cup (250 mL) Ontario Snow Peas, cut in thin strips
- 3 Ontario Green Onions, thinly sliced
- 1/3 cup (75 mL) toasted cashews
- 3 tbsp (45 mL) finely chopped fresh Ontario Cilantro
Ginger Dressing:
- 1-inch (2.5 cm) piece peeled fresh gingerroot
- 3 tbsp (45 mL) rice wine vinegar
- 2 tbsp (25 mL) each fresh lime juice and soy sauce
- 2 tsp (10 mL) brown sugar
- 1/4 tsp (1 mL) each salt, black and cayenne peppers
- 1/3 cup (75 mL) vegetable oil
Instructions
Ginger Dressing: In food processor, process ginger until finely chopped, scraping down sides. Add vinegar, lime juice, soy sauce, sugar, salt and black and cayenne peppers; pulse to combine. With machine running, gradually add oil.
Arrange lettuce leaves (tear if large) on 4 salad plates. Using vegetable peeler, shave carrots lengthwise into strips; place in large bowl. Add chicken, red pepper, broccoli, snow peas, green onions, cashews and cilantro; toss with enough dressing to coat lightly. Divide over lettuce leaves. Serve immediately. (Cover and refrigerate any remaining dressing.)
Nutritional Information
1 Serving:
- Protein: 30 grams
- Fat: 16 grams
- Carbohydrate: 16 grams
- Calories: 330
- Fibre: 3 grams
- Sodium: 498 mg