Chinese – American Chicken Salad

Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe.

Servings: Serves 4

Ingredients:

• 4, 6-8 oz chicken breasts, cooked and shredded or chopped
• 1/3 cup of water chestnuts, drained and rinsed. Cut into dice.
• ½ cup of thinly sliced baby bok choy (light green and white parts only)
• 1 cup of drained mandarin orange segments
• ½ cup of diced onion
• 1 tsp of minced basil
• 1 tsp of minced parsley

For the dressing:

• 2 tsp of Worcestershire sauce
• ½ cup of Dijon mustard
• 3 Tbl of Bragg’s aminos
• 2 tsp of Truvia
• 2 tsp or more of fresh minced ginger

Instructions:

Put all of the chicken salad items in a large bowl.

Put all of the dressing ingredients in a small bowl and stir to blend. Then pour the dressing over the chicken salad and stir.

I serve this over shredded lettuce to make a larger salad.

The chicken salad can be transported. Keep chilled.

This will count as your entrée and most of your veggies. I serve with a few celery sticks to round out the veggies. It will also count as part of your fruit portion. Depends on how many orange segments you eat.

In the picture you’ll noticed I garnished mine with a couple of cherry tomatoes.

Enjoy!

Cheers,