Asian Chicken Salad

Pre-packaged coleslaw mix and store bought rotisserie chicken make this a quick and easy work week meal.

(modification of original recipe from Reluctant Entertainer)

Serves 4

SALAD:

• 4 cups fresh baby spinach
• 1 small bag coleslaw mix (about 6 cups of green/purple cabbage and carrots)
• 4 cups rotisserie chicken breast, skinned and finely chopped
• ¼ cup toasted sliced almonds
• ¼ cup dried cranberries
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro leaves, diced
• 1 tablespoon sesame seeds

DRESSING:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Braggs Liquid Aminos (or reduced sodium soy sauce)
• 1 garlic clove, diced
• 1 tablespoon honey
• 1 tablespoon minced fresh ginger
• ½ teaspoon sesame oil
• 2 tablespoons water

For the salad, layer the first 8 ingredients (spinach through sesame seeds) in a large bowl.

For the dressing, combine the next 7 ingredients (olive oil through sesame oil) in a blender or mini food processor.  Add the water and process until smooth.

Pour the dressing over the salad according to your taste (you may have extra left over).  Gently toss and serve.

Nutritional Info/Serving:  Calories 403, Fat 18g, Protein 39g, Carbs 24g
21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 0.5 Blue, 0.5 Orange, 2 tsp