Summer Asian BBQ Salad

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Napa Cabbage!  The new Kale.  Well maybe not but it is a great base for a salad.  It tastes like a lettuce-y cabbage. Try out this easy to make Asian BBQ Salad

Toss all dry ingredients in a bowl.  A big bowl so you don’t have salad flying everywhere while you toss.

I mixed the dressing right in my magic bullet cup.

Because it’s easy and I can keep the cup in the fridge until ready to use.  This is NOT a paid endorsement by Magic Bullet, darn it.

Portion out how much you need and toss with dressing.  I eat this for lunch for a few days so I mix in small single serve portions.

Cool, crisp and full love vegetables.  Great for summer.

It is hearty enough for dinner. Toss in a fortune cookie for dessert and BOOM, it’s a meal.

You can even add a little honey to the dressing if you like it sweeter.

Asian BBQ Chicken Salad - S

Asian BBQ Chicken Salad - S

Servings: 4-6

Ingredients

salad

• 1 deli roasted chicken
• 1 pound napa cabbage
• 4 green onions
• 1/2 cup fresh chopped cilantro
• 2 cup shredded carrots
• 1/2 cup sliced almonds

dressing

• 1/4 cup tamari or coconut aminos
• 2 tsp ground ginger
• 3 tbsp olive oil
• 1/4 cup hoison sauce
• 1 tbsp sesame oil
• 1/4 cup red wine vinegar
• 1/4 cup honey optional

Instructions

salad

1. Salad: Chop chicken (discard bones), napa cabbage, green onions and cilantro and add to large bowl with lid.
2. Add carrots and almond to chicken mixture. Cover and store in refrigerator until ready to toss salad.

dressing

1. Dressing: Mix all dressing ingredients in a small mason jar or bowl with lid and shake well. Store in refrigerator until ready to toss salad.

To Serve

1. To Serve: Toss salad with dressing right before serving.

Ingredients salad 1 deli roasted chicken 1 pound napa cabbage 4 green onions 1/2 cup fresh chopped cilantro 2 cup shredded carrots 1/2 cup sliced almonds dressing 1/4 cup tamari or coconut aminos 2 tsp ground ginger 3 tbsp olive oil 1/4 cup hoison sauce 1 tbsp sesame oil 1/4 cup red wine vinegar 1/4 cup honey optional

Instructions salad Salad: Chop chicken (discard bones), napa cabbage, green onions and cilantro and add to large bowl with lid. Add carrots and almond to chicken mixture. Cover and store in refrigerator until ready to toss salad. dressing Dressing: Mix all dressing ingredients in a small mason jar or bowl with lid and shake well. Store in refrigerator until ready to toss salad. To Serve To Serve: Toss salad with dressing right before serving.