with a delightful Sesame Ginger Dressing. I like to serve it in lettuce leaves or on a bed of fresh greens. You can make this salad even quicker by using rotisserie chicken breasts. The tender strips of chicken with the different textures of the carrots, celery and sesame seeds, make for a very tasty salad.

Serves 4
Prep 15
Cook 8

2 chicken breasts, cooked and cut into strips
3 celery stalks, sliced very thin
3 green onions sliced very thin
2 carrots spiraled
1 tablespoon sesame seeds, toasted
½ bunch fresh cilantro, chopped
Lettuce leaves for serving
2 tablespoons coconut or avocado oil
salt and pepper

¼ cup rice vinegar
1 tablespoon coconut amigos
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon sesame oil
2 tablespoons avocado oil (olive oil is fine)
1 teaspoon fresh grated ginger
1 tablespoon sesame seeds, toasted

In a mason jar, combine all the ingredients for the dressing and shake very well. Put in the fridge until you are ready to use.

In a large skillet, over medium high heat, heat up the oil. Sprinkle the chicken strips with salt and pepper. Add to the skillet and cook until done, 165 degrees F, 5-8 minutes. Stirring to make sure all sides are cooked. Put on a plate and set aside.

Set up the lettuce leaves on the plates.

In a large bowl add the rest of the ingredients and the cooked chicken, toss well. Shake the dressing and add to the bowl. Mix very well and put ¼ of the salad in each lettuce leaves.

About the Author Michelle DeBerge

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