Summer Chicken Salad


Thanksgiving was a wonderfully relaxing holiday….but school goes back into session tomorrow.  Only for a week plus finals, but the stress will be piling up shortly.  😦  Nothing like a light salad to balance a very heavy workload!

I’m not usually a salad person, but this salad is absolutely incredible!  The base of the salad is made with bok choy, normally more of a tart leafy green.   The dressing has more of a sweet, sesame flavor, which really blends with the flavors well.  It’s a great lunchtime salad if you’re looking for something light and fresh to get your day started right.  Hope you decide to try it!  🙂

YIELD: 2 servings

TIME: 30 minutes

2 Tbsp sesame oil
1.5 Tbsp rice wine vinegar
1/4 tsp salt
1 tsp sugar
2 cups bok choy, thinly sliced
1/2 lb cooked chicken breast, cut in strips
2 green onions, thinly sliced
1/2 carrot, grated (I hate carrot so I didn’t add this, but try this carrot lovers!)
1/8 cup chopped cilantro
1/8 cup chopped peanuts

In a small bowl, mix sesame oil, vinegar, salt, and sugar; set aside.  Add bok choy, chicken, green onions, and carrot to a medium sized bowl and mix with dressing.  Toss gently to combine.

Serve on plates with cilantro and peanuts sprinkled on top.

Hope y’all enjoy!

xoxo, Sara


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