Sunday, May 17, 2009

Soy ginger chicken salad


1 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
1 tsp. soy sauce
1 tsp. peeled and grated fresh ginger
salt and pepper
1 C. thinly sliced cooked chicken breast
1/2 red bell pepper, thinly sliced lengthwise
1/2 cup snow peas
1 medium carrot, thinly sliced


In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.

Combine chicken, bell pepper, snow peas, and carrotr in a separate airtight container.

Regrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.

*1 serving

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