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Ingredients
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Ginger-Sesame Vinaigrette:
2/3 cup (150 mL) vegetable oil
1/2 cup (125 mL) rice vinegar
1/4 cup (60 mL) sesame oil
3 tbsp (45 mL) toasted sesame seeds
3 tbsp (45 mL) minced fresh gingerroot
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) honey
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) tamari or gluten-free soy sauce
Salad:
5 medium zucchini
3 large carrots, peeled
5 cups (1.25 L) thinly sliced red cabbage
2 cups (500 mL) cooked shelled edamame
1 1/2 cups (375 mL) chopped fresh cilantro
Assembly:
10 Reuven Fully Cooked Oven Roasted Chicken Breasts 90g, (Product Code 11590)
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Preparation Instructions
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Ginger-Sesame Vinaigrette: Whisk together vegetable oil, rice vinegar, sesame oil, sesame seeds, ginger, garlic, honey, lemon juice and tamari. Set aside.
Salad: Using spiralizer and following manufacturer’s directions, make zucchini and carrot spirals. Pat dry with tea towel or paper towel to remove excess moisture. Toss with red cabbage, edamame and cilantro; toss with vinaigrette.
Assembly: Prepare Oven Roasted Chicken Breasts according to package directions. For each serving, portion 2 cups (500 mL) zucchini salad on plate and top with 1 cooked chicken breast.
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Nutrition Info.
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1 serving
Calories: ............................ 380
Protein: ............................. 26 g
Fat: ..................................... 25 g
Carbohydrate: ................. 18 g
Fibre: ................................... 4 g
Sugar: ................................ 10 g
Cholesterol: .................. 59 mg
Sodium: ....................... 453 mg
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