Chef Jonathan’s Oriental Chicken Salad

YUMA, Ariz. (KYMA, KECY) - Sometimes you just need a refreshing salad to lighten up your day, and Chef Jonathan has just a salad for you.

Ingredients (Salad)

• 2 cups cooked chicken breast, shredded or diced

• 2 cups purple kale, julienned

• 1 cup carrots, julienned

• 1 cup red bell peppers, julienned

• 1 cup Napa cabbage, shredded

• 1 cup purple cabbage, shredded

• 1 cup regular cabbage, shredded

• 1 cup mandarin oranges, drained

• 1 cup snow peas, trimmed and cut in half

• 1/2 cup fresh mint leaves, chopped

• 1/4 cup cilantro, chopped

• 1/4 cup green onions, sliced

• 1/2 cup toasted almond slivers

• 1 cup crunchy chow mein noodles

• 1/2 cup cashews

Instructions

1. Prepare the Salad

In a large mixing bowl, combine the purple kale, carrots, red bell peppers, Napa cabbage, purple cabbage, regular cabbage, mandarin oranges, snow peas, mint, cilantro, and green onions.

Add the cooked chicken and toss gently to combine everything.

2. Add Crunch

Just before serving, add the toasted almond slivers, crunchy chow mein noodles, and cashews to the salad. Toss lightly to incorporate.

Ingredients (Peanut Ginger Dressing)

• 1/3 cup peanut butter

• 2 tablespoons soy sauce

•1 tablespoon rice vinegar

•1 tablespoon honey or maple syrup

•1 tablespoon fresh ginger, grated

•1 clove garlic, minced

•2 tablespoons sesame oil

•2 tablespoons water (or more for desired consistency)

•Salt and pepper to taste

Instructions

1. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and sesame oil until smooth.

2. Gradually add water to thin the dressing to your desired consistency.

3. Season with salt and pepper to taste.

Assembly

 Drizzle the peanut ginger dressing over the salad and toss gently to coat all the ingredients.

 Serve immediately, or chill for a bit if you prefer it cold.

This was my mother‘s favorite salad. I created this as an homage to her, from my family to yours.