Chinese Chicken Salad Dressing

I usually toss this fantastic dressing with white or napa cabbage, sliced almonds, grated carrots, and scallions.  Avocado also makes for a great add-in.  Although the featured photo includes crunchy, ramen noodles, I typically hold off on these since it’s tough to find transfat-free versions.  The almonds add a nice, alternative crunch.

As for the chicken breasts, we marinated them with all-natural/plain yogurt, a little bit of minced garlic and ginger, as well as sprinkled salt/pepper and spread this mix on both sides.  We then broiled each side for about 7 minutes (until it started to blacken and was 165 degrees F in the thickest part).    However you choose to indulge in this treat, I do hope you enjoy.



2 to 3 cloves of garlic, pressed in garlic press

1 Tbsp of ginger pressed in garlic press

1 Tbsp ginger, finely minced

2 Tbsp honey

1/4 cup mild-flavored olive oil

1/8 teaspoon sesame oil

1/3 cup rice vinegar

1/4 cup soy sauce

1/8 cup water

1/2 lime’s worth of fresh lime juice

how to

put all ingredients in a jar, shake well, heat in microwave for 20 seconds

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