Asian Chicken Salad
1 free range or organic chicken breast half (cooked and cut into 1/4 strips) (variation: shrimp)
1 head iceberg lettuce, chopped
1 cup fresh spinach greens
1/2 cup water chestnuts
1 cup mung bean sprouts
1/4 cup slivered almonds, roasted
2 teaspoon sesame seeds
Mix all ingredients together and serve with Asian dressing.
Asian Dressing
1 clove garlic, crushed
2 teaspoons soy sauce
1 tablespoon ginger, crushed
1/4 cup unrefined cold pressed sesame oil
1 tablespoon miso paste
1 tablespoon honey
1 tablespoon rice vinegar
Mix all ingredients in a glass jar and shake well
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.
