Lexy's Favorite Asian Chicken Salad

I just made a giant bowl of this salad and kicked myself for not remembering earlier this summer.  It’s a great one that you can customize to your flavors.  It’s also perfect to take to potlucks or pool parties.  I found a couple of similar recipes last summer and took my favorite parts to make this one up.  You can easily swap out the chicken with tofu, shrimp or your choice of protein.  Whenever we grill, I just add another chicken breast to the pile and save it for this recipe. 

For the Dressing



• 1/4 cup honey or agave

• 1/4 cup olive oil

• 1/4 cup unseasoned rice vinegar





Spicy Delicious Sriracha Sauce


• 1 tablespoon soy sauce

• 1 teaspoon Asian sesame oil

• 1 tablespoon Almond butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced

For the Slaw

• 4 cups shredded coleslaw ( I use purple & green cabbage)

• 1 cooked chicken breast shredded or cubed

• 2 cups prepared shredded carrots

• 1 red bell pepper, thinly sliced into bite-sized pieces

• 1 cup cooked and shelled edamame

• 2 medium scallions, finely sliced

• 1/2 cup slivered almonds

• 1/2 cup loosely packed chopped fresh cilantro

Preparation

1. In a bowl, whisk together all the ingredients for the spicy ginger dressing.

2. Chop all the slaw ingredients and add to a large bowl with lid.  Pour the dressing on and shake vigorously.  Serve & eat as a salad or side dish.