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. Prepare 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 roasting 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