The seasonal outdoor responsibilities have been beckoning and I dove completely in. The hubs and I planted the garden and our flowers and cleaned up our yard from winter debris.
This is a photo of our garden from a few years back. Our soil was in need of organic replenishment this season. Production has been down the last few years, so this is what we have to look forward to. Plus we’ve added some fun new veggies. Should all go well, we will have plenty to share and you can come by and get some veggies and have a good sit on the porch.
Whatever needs to be done outside, we’re out there “working” and enjoying the sunshine.
Having this fresh meal in a bowl, Chinese Chopped Chicken Salad all ready to eat once our morning chores are done gives us a delicious break and plenty of protein and veggies. You can mix it all together and it stays good for hours, is gluten, soy and sugar-free and whole 30 compliant.
This would be a great salad for a Mother’s Day brunch, to have on hand for weekday lunches, or to bring to a get together.
Before prepping the veggies, give the dates a quick soak in some of the dressing ingredients. Set them aside while chopping the vegetables.
Chop the kale chiffonade style after removing ribs.
And dice up Napa cabbage into 1 inch pieces.
I almost forgot my signature toasted almonds to top off this salad. They add some tasty good fat and delicious crunch. The colors make this a great salad for anytime of year but especially now while we wait for our local greens to be ready.
On a blustery rainy day last week, I roasted a couple of chickens. What we didn’t eat for dinner, I froze so this leftover roasted chicken came in handy for this Chinese Chopped Chicken Salad recipe.
Mix this fresh and colorful salad up for Mom this Sunday, and save some leftovers for weekday lunches.
And to all of you wonderful mama’s out there, Happy Mother’s Day! I am grateful for my role as a Mom and a Nana. It’s the most challenging and most rewarding job ever ♥
Chinese Chopped Chicken Salad (serves 6)
2 pitted Medjool dates, chopped
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup coconut aminos
2 tablespoons lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoons sesame tahini
1/2 teaspoon chili garlic hot sauce ( I use this brand), optional
1 tablespoon toasted sesame oil
1/2 cup avocado oil
3 cups thinly sliced dinosaur kale with thick ribs removed
4 cups Napa cabbage, diced in 1 inch pieces
1 cup shredded purple cabbage
1 red pepper, diced into 1 inch pieces
4 green onions, chopped, reserve 2 tablespoons for garnish
1/2 cup toasted slivered almonds
3 -4 cups shredded cooked chicken
Place chopped dates in the bottom of a wide mouth quart jar or blender pitcher. Add the next 4 ingredients of the dressing (rice vinegar through lime juice). Let sit while you prep the salad.
Prep salad ingredients and place in a large salad bowl.
For the dressing; add ginger, garlic, tahini, sea salt, and hot sauce (if using) to date mixture. Blend with an immersion blender if using the jar method or blend on medium speed in your blender. When dates are smooth and well combined, drizzle in the sesame and avocado oils. Blend well.
To serve, combine all of the vegetables in a large salad bowl. Toss well. Mix in chicken and dressing, using enough dressing to taste. (You will have enough dressing to make 2 salads.)
Top with reserved green onions and chopped toasted almonds. Dive in!