Salade chinoise au poulet et au chou

Ingrédients

• 1 cooked rotisserie chicken
• 1/2 Napa cabbage, thinly sliced
• 1 c. julienned carrots
• 1/4 c. cilantro, roughly chopped
• 1 lemon, juiced
• 1/4 c. red wine vinegar
• 1/4 c. soy sauce
• 2 heaped tsp. honey
• 1-inch piece of ginger, peeled + grated (I use a microplane)
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3/4 c. olive oil
• 1/2 c. chopped cashews
• sesame seeds

Préparation

1. 1

   In a small skillet, add the cashews and toast gently over low heat. Transfer to a cutting board to cool. Chop into bite-sized pieces and set aside for garnish.

2. 2

   To make the vinaigrette, add the first 7 ingredients to a bowl and whisk well to combine. Slowly add the the olive oil and continue whisking to emulsify.

3. 3

   Remove both breasts from the chicken and thinly slice (or shred with your hands). Save the rest of the chicken for another use.

4. 4

   To a large bowl, add the cabbage, carrots, cilantro and chicken.

5. 5

   Add a small amount of vinaigrette and toss well. Taste the salad, and add more vinaigrette if desired.

6. 6

   Garnish with chopped cashews and sesame seeds.

7. 7

   Serve at room temperature.