Sesame Chicken Veggie Salad

AK canning jar

 

Sesame Chicken Veggie Salad

Angela Litzinger at angelaskitchen.com
Course chicken, dairy free, dinner salad, gluten free, lunch, Salad
Servings 6

Ingredients
  

  • 1/2 pound chicken breast tenderloins halved lengthwise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1/2 pound fresh asparagus trimmed
  • 1/2 pound fresh sugar snap or snow pea pods trimmed
  • 3 cups watercress or baby spinach tough stems removed
  • 1 medium yellow sweet pepper seeded and cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 recipe Ginger Soy Dressing below
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat until no longer pink, turning to brown evenly. Remove chicken from skillet; place in an airtight container. Chill at least 1 hour or up to 2 days until ready to serve.
  • In the same skillet cook asparagus and pea pods, for 2 to 4 minutes or until crisp-tender. Put into the container with chicken to cool in the refrigerator. You can cook the chicken, asparagus, and pea pods ahead of time and place in an airtight container and refrigerator up to 2 days.
  • To serve, toss together chilled chicken, asparagus, pea pods, watercress or baby spinach, sweet pepper, and tomatoes in a large bowl. Add dressing, toss salad well. Sprinkle with sesame seeds and serve.
  • Ginger Soy Dressing: In a screw-top jar combine 1/4 cup rice vinegar; 3 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon honey and 2 teaspoon reduced-sodium gluten free soy sauce; 1/2 teaspoon sesame seeds, toasted; 1 teaspoon fresh grated ginger; 1/8 teaspoon salt; and dash ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.

 

Cilantro Cashew Salad

 

 

Cilantro Cashew Salad

Angela Litzinger at test.angelaskitchen.com
Course dairy free, gfcf, gluten free, Salad, vegetables
Servings 6

Ingredients
  

  • 1 cup packed fresh cilantro leaves and soft stems
  • 3 tablespoon fresh lime juice
  • 3 tablespoon rice vinegar or white wine vinegar
  • 6 tablespoon olive oil
  • Coarse salt and ground pepper to taste
  • 1/3 medium red cabbage 12 ounces, cored and thinly sliced crosswise
  • 1 1/2 red bell pepper ribs and seeds removed, thinly sliced
  • 3 scallions thinly sliced
  • 1 medium head romaine lettuce torn into bite-size pieces
  • 3/4 cup roasted cashews coarsely chopped

Instructions
 

  • In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
  • In a large bowl combine, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 3/4 cup dressing. Top with cabbage mix.
  • Drizzle all with remaining dressing, and sprinkle with cashews.