Asian Chicken Salad

This is one of Kitchen Man's favorites! I make it several times a week for him.

I make just enough dressing for a week, but you could make more of it. If you use bok choy or greens for your salad instead of lettuce, you can prep the entire salad, with dressing, in advance and your greens won't wilt. Big time saver there!

Salad:
Diced chicken (we prefer breast in this salad)
Cut up Bok Choy or mixed greens
Steamed green beans, cooled
Steamed broccoli, cooled
Red bell pepper strips

Dressing:
Soy Sauce
Grapeseed Oil
Rice Vinegar
Sesame Oil
Garlic - minced
Ginger - dried spice or fresh grated, depending on your preference
Sweetener

Mix one part grapeseed oil, one part rice vinegar and two parts soy sauce in a jar (I use an empty jam jar). Add a few drops of sesame oil and a small spoonful of garlic. Next add a small palmful of dried ginger and several spoonfuls of sweetener (I use a splenda-type because of KM's low-carb diet, but agave nectar is nice, too). Put the lid on your jar and shake it. The jar or your booty -- or both! Open and taste. We like ours to have a nice balance of salty and sweet. For additional saltiness, add soy sauce. For more sweet, add sweetener. Shake again and taste again if necessary.

Pile your mixed greens on a plate and then add green beans, broccoli, and red bell peppers. Place chicken on top and then drizzle with dressing and enjoy!

Did I mention how much I like this, too? Yum. If you have little helpers in your kitchen, get them involved. Ours like to plate the salads, making them look pretty, and to shake the dressing. Our youngest especially likes the taste-test part of making the dressing.

If the kids are helping you out or playing near by, they'll love listening to the music from Seeds Family Worship. Check it out!