RECIPES

Salad of Apples, Grapes & Roast Chicken with Korean Dressing

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.

Prep Time

PT15M

Serves

4

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

  1. Salad of Apples, Grapes & Roast Chicken with Korean Dressing
    1. 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. 2 Pour on half of the dressing and toss again.
    3. 3 Shred roast chicken. Arrange chicken, walnuts and sliced green onions over salad. Serve remaining dressing in a bowl on the side.
  2. Korean Dressing
    1. 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.
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