Ingredients
Units
Scale
- 1 cup sliced or diced radishes
- 1 cup snap peas, trimmed
- 1 cup sliced carrots
- 1 bell pepper, sliced
- 4 sliced kumquats, you could swap for 1 mandarin orange
- 1 cooked chicken breast, sliced or shredded (you can grill, bake, or poach the chicken breast)
- 2 tablespoons minced ginger
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 jalapeno or serrano pepper, seeded and minced
- 1 tablespoon toasted sesame seeds
- 4 cups lettuce greens, washed and torn into bite-sized pieces
- Cilantro, for garnish
Instructions
- In a large bowl, combine the sliced radishes, snap peas, sliced carrots, sliced bell pepper, sliced kumquats, lettuce greens and cooked chicken breast.
- In a small bowl or jar, whisk or shake together the minced ginger, rice vinegar, soy sauce, honey, sesame oil, minced pepper, and lime juice.
- Pour the dressing over the salad and toss to coat.
- Garnish with toasted sesame seeds and cilantro