An original recipe from our grab n’ go deli.
Dressing:
½ C Sesame Oil
¼ C Ume Plum Vinegar
2 Cloves Garlic, Minced
1/3 C Rice Vinegar
1 TBSP Sriracha
Salad:
2 Chicken Breast (1 Package) Thighs can be substituted
1 small Savoy Cabbage, Sliced Thin or Shredded
1 small Red Cabbage, Sliced Thin or Shredded
1 Bunch Radish, sliced thin
1 Bunch Scallions, Chopped Fine
1 Bunch Cilantro, Chopped Fine
10 Leaves Basil, Chopped Fine
2 Carrots, Grated
1 Med Cucumber, peeled, seeded and diced
½ jar Ginger Peoples prepared ginger, or Fresh Ginger about Thumb size
1 C Tamari Almonds (optional)
Bake Chicken for 25 min at 350 or until done, cool. Mix the Dressing ingredients. Cut chicken into bite sized pieces and add chicken to dressing. Prepare the vegetables and place in large bowl. Pour dressing and chicken over salad and toss well.