Ginger Chicken Salad
This recipe is unusual because of the contrast between the warm chicken and the cool salad vegetables.
- ¼ cup Ginger Dressing (see below)
- 2 tablespoons sesame seeds (optional)
- 2 tablespoons butter or ghee
- 1 clove garlic, minced
- l-inch cube of ginger, grated
- 3 half chicken breasts, deboned
- 2 tablespoons water
- 3 cups lettuce, torn
- 1 cup Chinese cabbage, finely sliced
- 1 cup parsley, chopped
- 1 cup celery, sliced
- ¼ cup green onions, sliced
- ½ cup red cabbage, slivered, finely sliced
Prepare Ginger Dressing and let sit. Spread sesame seeds out on a pan and toast in a 250 ̊F oven for about 30 minutes, stirring every 10 minutes. Melt butter or ghee over low heat and sauté garlic and ginger. Cut chicken into bite-size pieces and sauté in butter or ghee. Add water, cover pot, and cook chicken over low heat until done.
Chop vegetables into salad bowl. Add hot chicken to salad. Pour Ginger Dressing over salad and toss. Sprinkle hot sesame seeds over salad and serve at once. Serves 4.
- 3 tablespoons olive oil
- l to 2 tablespoons lemon juice
- l teaspoon ginger, freshly grated
- l clove garlic, minced
Mix and let sit a few minutes. Pour over salad or cooked vegetables. Makes ¼ cup.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
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