Asian Chicken Salad with Sesame Dressing

I love salads. I love the ones I can throw together from veggies in the crisper. I love composed salads with homemade dressings too. This one is kind of a mash-up of the two. It is hearty enough for dinner, or perfect to make on Monday and eat for lunch for the next day or two.

2 C shredded cooked chicken (I buy a rotisserie chicken at the grocery store, and shred the breast meat. I use the rest for chicken salad.)

2 c finely shredded green or red cabbage

1 c shredded broccoli

1/2 c thinly sliced green onions

1/2 c bean sprouts (I have also used water chestnuts, and bamboo shoots)

1/2 c cashews (leave these whole or in large pieces, it adds a great crunch to the salad!)

1/4 c minced fresh cilantro (if you like it)

Sesame Dressing

1/2 c soy sauce or coconut aminos

1 tbsp sesame oil

1 tbsp rice vinegar

zest of one lime

juice of 1 lime

1/2 tsp grated fresh ginger

1/2 tsp minced garlic

2 tbsp sesame seeds (white or black)

In a large bowl mix together everything, except for the items in the dressing, set aside.

In a large measuring cup, whisk together the ingredients for the dressing. Whisk well, so it is well combined.

Just before serving, drizzle the dressing over the salad and toss to combine. Serve with sesame seeds on top.

(If you are making this for lunch set aside the salad for lunch in a covered bowl, and drizzle the dressing on top just before serving. This technique will keep your salad greens crisp.

Great asian flavors!!!