Steamed Vegetable and Chicken Salad

Ali Segersten (author) Feb 18, 2022
STEAMED VEGETABLE CHICKEN SALAD-1
STEAMED VEGETABLE CHICKEN SALAD-2
Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4

This nourishing salad is a great way to use up leftover roasted chicken! Steamed vegetables are easy to digest, and work well for a winter salad. Meal prep this salad on the weekends to have on hand for quick, nutritious lunches throughout the week! The sesame seeds can be omitted if desired, or replaced with chopped roasted almonds.

Preparation Note

This recipe requires cooked chicken. I like to roast extra chicken the night before I plan on making this in order to have leftover meat for this salad. For my family, this means roasted two whole chickens for dinner the night beforehand so we have enough for dinner and leftovers.

Ingredients
2 large parsnips peeled and sliced
4 medium carrots peeled and sliced
1 large heads broccoli cut into florets (3 cups)
¾ pounds green beans trimmed and cut in half
2 cups cooked chicken chopped
3 green onions thinly sliced
½ cups chopped cilantro

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons toasted sesame oil
2 tablespoons coconut aminos
2 tablespoons raw apple cider vinegar
2 teaspoons finely grated fresh ginger
2 tablespoons sesame seeds toasted