Thai-Style Chicken Salad with Sesame Garlic Dressing

Spice up your day with this delicious chicken salad. And why not make your own chili paste? It's easy, doesn't take a lot of your time and can be kept in the frigde for 1 to 2 months.... if you are a spicy lover, making your own is a must.

Ingredients

For the sesame-garlic dressing

1 tsp fresh grated ginger
1 clove garlic minced
1 tbsp soy sauce or Tamari
1 tbsp apple cider vinegar
1 tbsp sesame oil
2 tbsp extra-virgin olive oil
1/2-1 tsp chili paste or chopped Thai chili peppers to taste

FYI: want to make your own chili paste, click here to get the recipe.

For the salad

6 oz skinless boneless chicken breast chopped into bite-size pieces
1 cup bell pepper (capsicum, any color) thinly sliced
2 cups fresh kale shredded
1 cup carrot grated
3/4 cup cucumbers chopped
1/4 cup spring onion (scallion) chopped
black pepper to taste
sea salt to taste

Instructions

1. Heat a skillet with cooking oil over medium-high heat. Season chicken pieces with salt and black pepper and cook until nicely browned and cooked through. When ready allow to cool.
2. Meanwhile, combine all dressing ingredients in a small bowl. Whisk well until combined. Set aside.
3. Combine all salad ingredients, except for the cooked chicken in a large bowl. Toss to combine.
4. Top with chicken pieces and drizzle with sesame garlic dressing.

Enjoy ;-)

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI MX-1

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