Asian Chicken Salad

The Ginger-Garlic Dressing is mildly spicy. If this salad isn’t hearty enough to satisfy your family’s appetite, serve it with a loaf of whole grain bread and some savory brown rice. Just cook the rice according to above directions, but replace the water with chicken broth, and add 1 Tbsp butter, 1 tsp garlic and 1 Tbsp onion while it’s cooking. And add more ginger if you like!


  • Two packages of Weaver’s Spring Mix
  • 1 small can of mandarin oranges, drained
  • ½ cup toasted, sliced almonds
  • 1 lb boneless chicken breast, cooked according to above directions
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons grated fresh ginger
  • 1 minced garlic clove
  • Add 1/4 cup olive oil


  1. Pour dressing into your favorite bottle. (I like to save decorative bottles with lids or corks to use for my own dressings.)
  2. To serve, mix lettuces, oranges, almonds and chicken together. Serve the dressing on the side.