This is a GREAT recipe if you have any leftover chicken in the fridge already made.
It’s easy to make and tastes great too!!!
If you are not familiar with coconut aminos it is essentially sap from a coconut tree and is used as a soy sauce substitute. This is a great soy-free option!
6 to 8 cups mixed greens
2 to 3 cups shredded cooked chicken
2 large carrots, julienned or thinly sliced
1 cup slivered almonds – or whatever nut you might have on hand – pecans would work too!
sesame seeds for garnish
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
3 tablespoons coconut vinegar (or brown rice vinegar)
3 tablespoons coconut aminos (or wheat-free tamari)
2 to 3 teaspoons raw honey or real maple syrup
1 clove garlic
one 1-inch piece of fresh ginger, peeled
Toss all of the ingredients for the salad into a large bowl if serving immediately. If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.
To make the dressing, place all ingredients into a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired.