Asian Chicken Salad

It feels like its one bazillion degrees out. So I refuse to cook today. I will, however, gladly eat a salad with chicken, veggies, and almonds, topped with a Honey-Dijon Dressing. Yes, yes I will.

Ingredients

Lettuce leaves 6 Cup (96 tbs) , torn
Carrot 1 Cup (16 tbs) , sliced into rounds
Tomatoes 2 Medium , cut into wedges
Bell pepper 1 , julienned
Sweet pepper 1 , seeded and chopped
Summer squash 1 , julienned
Cucumber 1 , halved and sliced in half moons
Red onion 2 Tablespoon , chopped (Optional)
Chives/Green onion 1/2 Tablespoon , chopped
Chicken 1 Cup (16 tbs) , cooked and chopped
Almonds 1/3 Cup (5.33 tbs) , chopped finely
Sesame seeds 1 Tablespoon (for topping)
For honey dijon dressing
Dijon mustard 1 Tablespoon
Honey 2 Tablespoon
Lemon juice 1 Tablespoon
Red wine vinegar 2 Tablespoon
Garlic 1 Clove (5 gm) , minced
Salt To Taste
Pepper To Taste
Cayenne 1 Pinch
Ginger 1 Pinch
Olive oil 1/2 Cup (8 tbs)

Directions

FOR THE HONEY DIJON DRESSING

MAKING

1. Whisk together all but oil.

2. Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.

3. Taste and adjust seasoning if needed.

FOR THE ASIAN CHICKEN SALAD

MAKING

1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.

2. Combine veggies and chicken in a bowl.

3. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

SERVING

4. Serve right away.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 422Calories from Fat 254

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 131 mg5.46%

Total Carbohydrates 30 g10%

Dietary Fiber 8 g32%

Sugars 18 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet