Grilled chicken and apple-raisin salad with Korean dressing

Portions:

Preparation:

15 min.

Ingredients

2 L (8 cups) mesclun
500 ml (2 cups) apples with peel, thinly sliced
500 ml (2 cups) seedless green grapes
500 ml (2 cups) cooked chicken, roasted
80 ml (1/3 cup) walnuts, chopped
2 green onions, sliced

Korean vinaigrette sauce

30 ml (2 tablespoons) light tamari sauce
30 ml (2 tablespoons) water
30 ml (2 tablespoons) rice vinegar
10 ml (2 teaspoons) honey
30 ml (2 tablespoons) toasted sesame oil
2.5 ml (1/2 tbsp.) red pepper flakes
15 ml (1 tablespoon) sesame seeds

Preparation

Place mesclun leaves in a large bowl. Slice the apples and halve the grapes, then add both to the bowl. Toss to combine.
Pour in half the dressing and toss again.
Shred roast chicken. Place chicken, walnuts and sliced green onions on salad. Serve remaining dressing in a bowl on the side.
To make Korean dressing, combine tamari, water, rice vinegar, honey, toasted sesame oil, red pepper flakes and sesame seeds in a blender and puree. Serve with salad.

This Korean-style vinaigrette sauce can be made in a jiffy and is excellent for salads. The dressing can be stored in the fridge for up to two weeks, if you want to make a double batch.

This recipe was created by Nancy Guppy, RD, MHSc and is courtesy of Chicken Farmers of Canada: www.lepoulet.qc.ca