Asian Chicken Veggie Salad

Taking its cue from a stir-fry, this salad is really versatile. Start with the basic recipe and mix in your own favourite Ontario vegetables, then toss with this refreshing ginger dressing.

Preparation time

20 minutes

Ready in

20 minutes

Makes

4 servings

Cook Mode

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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