Nothing like a new month reset with a delicious, nutritious, and relatively healthy-ish chop salad.

I am always on the look out for salad recipes that are filling enough for a full meal and packed without goodies to actually crave it. This Ginger Chop Salad is one of those salads. It’s crunchy, salty, and filling. Not to mention, you just have to toss all the ingredients together (minus cooking the chicken). Easy peasy.

Side note — I always recommend making your own salad dressing when possible. Lots of store-bought dressings have added sugars, excessive oils, and unnecessary ingredients. Fresh made is the way to go so you can control each and every flavor, as well as minimize unwanted ingredients.

INGREDIENTS

For the Salad –

2 Chicken Breast

4 cups Shredded Cabbage

2 cup Shredded Carrots

1 Bunch Scallions

1 Bunch Cilantro

1 tsp. Sesame Oil

2 tbsp. Tamari (aka Soy Sauce)

Salt & Pepper

Toppings: edamame, avocado, salted peanuts, sesame seeds

For the Dressing –

2 tbsp. Toasted Sesame Oil

2 tbsp. Tamari (aka Soy Sauce)

3 tbsp. Rice Vinegar

1 tbsp. Maple Syrup

3 Cloves Garlic

1 tbsp. Fresh Ginger

Salt & Pepper

Serving Size: 4

INSTRUCTIONS

• Clean and cube the chicken breast.
• Heat sesame oil on a large skillet and cook chicken approx. 8 minutes or until cooked through. When chicken is almost cooked through but still a little pink, add tamari sauce, salt & pepper to season the chicken.
• Meanwhile, chop all the salad ingredients (or if you are lazy like me, you just need to chop the scallions and cilantro).
• Mix all the dressing ingredients together.
• When chicken is finished, toss with the salad and salad dressing.
• Top with edamame, peanuts, avocado, and extra sesame seeds.
• Enjoy!