Asian Chicken Salad
For the salad:
1 head red cabbage, shredded
4, 6-8 oz. chicken breasts, roasted
2 english cucumbers, sliced
4 large carrots, grated
6 green onions, thinly sliced
2 red bell peppers, thinly sliced
1 brick ramen, broken into pieces (could also use fried wonton strips)
1 large or 2 small bunches basil, thinly sliced
Stir Fry Seasoning, for garnish (available at The Tasteful Olive)
For the dressing:
1/4 c. The Tasteful Olive Garlic infused olive oil
1/4 c. The Tasteful Olive Gourmet Sesame oil
1/4 c. The Tasteful Olive Blood Orange infused olive oil
1/4 c. The Tasteful Olive Honey Ginger white balsamic vinegar
Salt and pepper, to taste
Add all salad ingredients to a large bowl. In a container with an airtight lid combine the garlic oil, sesame oil, blood orange oil, and honey ginger white balsamic vinegar and season with salt and pepper. Shake to combine, add to salad, toss, and serve! (You may not use all of the dressing.)
