Teriyaki Ginger Chicken Salad
This salad is fresh crunchy and refreshing. It’s also healthy and light. It is best when served freshly with the dressing. If you plan to eat it over a few days, keep the dressing covered separately in the refrigerator. I use gluten free soy and teriyaki sauce in this recipe.
For the Dressing:
¼ c. teriyaki sauce
¼ c. soy sauce
½ bunch fresh cilantro, well rinsed, removed from stems, and finely chopped
1 tsp. saracha
3 cloves garlic, grated
½ tsp. fresh grated ginger root
2 tbsp. peanut butter
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
½ c. salad oil
½ c. water
½ yellow onion, sliced
1 tsp. black pepper
For the Salad:
1 bag washed coleslaw mix with carrot
1 bag frozen peas, blanched and rinsed in cold water
1 lb. chicken breast, boiled, cleaned, and shredded
6 mini sweet bell peppers, or one medium red bell, thinly sliced
When making the sauce, start with the peanut butter, then slowly stir in all of the liquid ingredients, before finally adding the onion, garlic, ginger, cilantro, and black pepper. Cover the dressing and let it chill in the fridge while you prepare the rest of the salad.
After boiling and shredding the chicken, place it in a large bowl and move it to the fridge to chill while you slice the bell peppers and blanch the peas. After the peas have blanched for about two minutes, run them under cold water to cool them down. When they are well drained, add them to the large bowl with the chicken. Add the peppers as well and return the bowl to the fridge to chill for at least an hour.
After an hour, you can add the cabbage mixture to the other ingredients and toss the salad together. Top with the teriyaki ginger dressing and enjoy!