Salad Greens and Grilled Chicken with Carrot Ginger Dressing

5 from 1 vote

Salad Greens and Grilled Chicken with Carrot Ginger Dressing

This bright and vibrant dressing is so good you'll want to put it on everything! Buying pre-cooked grilled chicken makes this come together in a flash.

Course lunch, Main Course, Salad

Cuisine Asian

Keyword asian, Chicken, dairy-free, easy, egg-free, nightshade-free, no-cook, salad

Prep Time 10

Total Time 10

Servings

Calories 333kcal

Author Jenny Ross

Ingredients

For the Carrot Ginger Dressing:

2 carrots peeled and roughly chopped
1 shallot peeled and roughly chopped
2 tablespoons ginger fresh, roughly chopped
1 tablespoon miso paste
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/3 cup avocado oil
1 tablespoon water
1/2 tablespoon monk fruit granulated or liquid equivalent, more to taste
1/3 teaspoon salt

For the Salad:

3 cups butter lettuce torn
1/2 cup red cabbage sliced thin
1 English cucumber peeled and sliced
2 pounds grilled chicken breasts pre-cooked and sliced

Instructions

Add all dressing ingredients to a blender and process until smooth. Adjust seasoning to taste with more salt, sweetener, and vinegar as needed.
Toss the salad greens and cabbage with the dressing. Top with cucumber and chicken.

Notes

Dressing makes about 1 1/2 cups dressing. Serving size is 1/4 cup.

Nutrition