Asian-Inspired Chicken Salad with Almond-Sesame Dressing ~ Mixed greens, grilled chicken, edamame and more all tossed in tangy almond sesame dressing.The holidays have been over for a month now. We’re officially in February now. January was a good month, but it did have one downside. I think I gained back all the weight I lost in the last quarter of 2015. I’m pretty sure I gained it all over a 5 day period when I went to San Francisco.
But I have no regrets. But now that I am home and there is no major travel on the horizon for a few months, I need to get my diet back under control. That means more lean protein, more vegetables and fruits, limited carbs (this is always my hard part), and no more sweets (ok, this is the hard part.)
Even Elizabeth needs to be eating better. The goodies available to her over the holidays were just too much for one little girl. She has her own small drawer in the kitchen that keeps her candy and other goodies safe. But once the holidays arrived, her drawer was no longer sufficient and the overflow ended up in my largest stainless steel bowl.
Luckily she has no problem with eating fruit in lieu of candy, so bit by bit, it’s been disappearing. I fear if I chucked it all at once, she’d freak out. And have you seen a 5 year old freak out over all his/her candy being gone? Whoever coined the phrase ‘it’s like stealing candy from a baby’ clearly never stole candy from a baby.
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My first official dish made in February is this fantastic Asian-Inspired Chicken Salad with Almond-Sesame Dressing. My schedule is out of control for the next 3 to 4 weeks, so meals that are not only nutritious, but also quick, are a must for me.
Now that Elizabeth likes lettuce, that means I can make more salads. We both love vinaigrettes, which is just one more way my kid is awesome (proud Mommy moment that she doesn’t drown everything in ranch.) Every now and again, I want creamy dressings or creamy vinaigrettes. Silk Unsweetened Almond Milk gives me that creaminess I was seeking without needing to add a dairy product.
Unfortunately, Elizabeth is on a limited dairy diet or a decreased dairy intake right now. It’s an experiment of sorts. But that means no glasses of milk and even worse, no yogurt. Which if you have been reading my blog for any length of time, you know how much Elizabeth and I love yogurt.
To not fully deprive her of yogurt and milk, I turned to non-dairy alternatives. Which to be honest, I was nervous about. I remember when my sister Emily was a toddler and having some medical issues and before the doctors knew what was wrong, they kept altering her diet seeking answers. That’s when my stepmom switched to goat’s milk from cow milk. That was not tasty. I haven’t tried it in years, but those memories are still with me. But I digress in shivers.
How to Make an Easy Asian Style Salad
Now I stated I wanted an easy, but nutritious meal and this salad qualifies. Plus it’s the type of salad that you can just toss in whatever you want. Don’t have edamame but have green peas, swap them out. Use salmon instead of chicken.
Use all Napa cabbage instead of tossing with mixed greens, or even add some kale. Have some red peppers or mushrooms you want to add, go for it. This Asian-Inspired Chicken Salad with Almond-Sesame Dressing is not sacred by any means, but it is tasty and good for you and should be adapted for your own culinary tastes.
The dressing was seriously put together in minutes and then I just tossed it in a jar and put it in the fridge until I was ready to toss the salad. I do recommended letting the dressing chill out in the fridge for at least an hour, just allowing the flavors to meld. Other than that, the real effort is grilling the chicken. Since it’s literally single-digits outside now, the indoor grill was the only option I was considering.
Asian-Inspired Chicken Salad with Almond-Sesame Dressing
Mixed greens, grilled chicken, edamame and more all tossed in tangy almond sesame dressing.
- 1 pkg mixed greens; washed
- 1 head Napa cabbage; washed and shredded
- 1 medium carrot (10 baby carrots); roughly sliced
- 3 green onions; trimmed and cut diagonally.
- 1/2 cup edamame (if using frozen, thaw completely)
- 2 chicken breasts; grilled and cubed
Almond Sesame Dressing
- 1/3 cup Silk Unsweetened Almond Milk
- 1/2 tsp sesame oil
- 2 tbsp soy sauce/tamari
- 1/2 tsp garlic chili sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp honey
- 1 1/2 tbsp sesame seeds; toasted
Wash and prepare all the vegetables, place them in a large bowl.
Using an indoor grill or any preferred method, cook the chicken breasts, once cooked and cooled, cube to the desired size and toss with the vegetables.
Almond Sesame Dressing
In a small non-stick frying pan toast the sesame seeds over medium heat. Shake/stir them about every 30 seconds. Cook until the begin to brown, about 3 minutes or so.
In a large bowl, whisk together all the dressing ingredients except the seeds.
Once the dressing has been thoroughly mixed, add the sesame seeds. They will float at the top. Cover and chill for at least an hour, longer is fine.
Once ready to serve, toss the salad with the dressing and serve immediately.
This salad and dressing are the absolutely perfect way for me to restart my eating right, after all, it’s a New Year and that means a new me. How will you incorporate Silk Unsweetened Almond Milk and non-dairy yogurts into your everyday meals for better eating?