By Juanita Franco
In a large salad bowl, combine the shredded cooked chicken breast and napa cabbage & red cabbage mix.
Peel and julienne the carrots into thin strips and add them to the bowl with the chicken and cabbage mix.
Add the mandarin segments to the salad mix.
Chop the green onion and cilantro, and add them to the salad.
In a small mixing bowl, prepare the dressing by whisking together the gluten-free tamari, rice vinegar, sesame oil, and grated ginger until well combined.
Drizzle the dressing over the salad ingredients and toss gently to combine all the flavors evenly.
Sprinkle the sesame seeds over the top of the salad, and season with salt and pepper to taste.
Serve the salad immediately, or chill it for about 10 minutes to enhance the flavors before serving.
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By Juanita Franco
This Salad Asian Gluten-Free Lunch recipe is ready in 25 minutes and features Cooked chicken breast, shredded, Napa cabbage & red cabbage mix, Carrots and other delicious ingredients. Contains 350 calories total.
In a large salad bowl, combine the shredded cooked chicken breast and napa cabbage & red cabbage mix.
Peel and julienne the carrots into thin strips and add them to the bowl with the chicken and cabbage mix.
Add the mandarin segments to the salad mix.
Chop the green onion and cilantro, and add them to the salad.
In a small mixing bowl, prepare the dressing by whisking together the gluten-free tamari, rice vinegar, sesame oil, and grated ginger until well combined.
Drizzle the dressing over the salad ingredients and toss gently to combine all the flavors evenly.
Sprinkle the sesame seeds over the top of the salad, and season with salt and pepper to taste.
Serve the salad immediately, or chill it for about 10 minutes to enhance the flavors before serving.
Calories per Serving: 350
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