Asian Chicken Salad

This is one of our favorites! It is super easy and very healthy! I'm sorry I don't have a picture for you, but I can't procrastinate posting it because I have no picture :) I hope you enjoy it!

Asian Chicken Salad

one chicken breast per person.
Onion Powder
Salt
Sesame Seeds
Grape seed Oil or Peanut Oil

Heat 2 tablespoons oil in a large Wok or frying pan. Slice Chicken into thin strips. Place Chicken in the Wok and sprinkle onion powder and salt over it. Cook on medium high until the outsides begin to brown, then sprinkle 1-2 tablespoons sesame seeds and continue to fry until the sesame seeds are browned slightly. Set Chicken aside and let cool to room temp. (The chicken can be made in advance and put in the fridge)

Salad

1 head of Romaine Lettuce
1-2 cups spinach
1 cup shredded cabbage

Rinse Lettuce and spinach well. Chop Romaine lettuce into bite size chunks. If the spinach is smaller, then leave them whole. Shred Cabbage and combine all salad ingredients.

Dressing

1/4 cup sesame seed oil
1/4 cup grape seed oil or canola oil
1/4 lemon or lime juice
1/4 rice wine vinegar
1 tablespoon agave or honey (optional and only if you like it slightly sweet)
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
4 teaspoons soy sauce
2 teaspoons Dijon mustard
dash of cayenne pepper

Combine all ingredients and shake it well.
*My husband likes this dressing really sweet, so he will always add more agave. I don't like it sweet so I don't use any sweetener at all, so experiment with what tastes best to you!

Roasted Almonds

1-2 cups raw almonds
1-2 teaspoons olive oil

Cook in your microwave on high for 3 minutes. Stop and stir it every minute. Once the almonds start popping a lot, then they are pretty much done.

Drain on a paper towel and sprinkle with salt. When they have cooled, slice or chop them up and store in a container. They are so yummy on any salad!

To assemble salad: Make a bed of greens, place chicken on top, with dressing and sprinkle almonds on top of the entire salad. ENJOY!