Recipe

Salad of Apples, Grapes & Roast Chicken with Korean Dressing

Prep Time: 15 min

Cook Time:

Serves: 4

This tasty Korean-style dressing blends up in a snap and is great on green, leafy salads. The dressing will keep in the refrigerator for two weeks if you want to make a double batch.

Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc

Ingredients

Salad of Apples, Grapes & Roast Chicken with Korean Dressing:

8 cups (2 L) field or mixed salad greens

2 cups (500 mL) green apple(s), with skin, sliced thin

2 cups (500 mL) green seedless grapes

2 cups (500 mL) chicken, leftover or deli roasted

1/3 cup (75 mL) walnuts, chopped

2 green onion(s), sliced

Korean Dressing:

2 tbsp (30 mL) light tamari sauce

2 tbsp (30 mL) water

2 tbsp (30 mL) rice vinegar

2 tsp (10 mL) honey

2 tbsp (30 mL) toasted sesame oil

1/2 tsp (2.5 mL) hot red chili pepper flakes

1 tbsp (15 mL) sesame seeds

Instructions

Salad of Apples, Grapes & Roast Chicken with Korean Dressing

1 Place salad greens in a large salad bowl. Slice green apples and cut grapes in half and add both to the bowl. Toss.

2 Pour on half of the dressing and toss again.

3 Shred roast chicken. Arrange chicken, walnuts and sliced green onions over salad. Serve remaining dressing in a bowl on the side.

Korean Dressing

1 Add tamari, water, rice vinegar, honey, toasted sesame oil, red chili pepper flakes and sesame seeds to the blender and puree. Serve with salad.