Asian Chicken Salad with Ginger Sesame Dressing

This was a lovely crunchy salad with beautiful Asian flavours.

Asian Chicken Salad with Ginger Sesame Dressing (from Julies Album)
(Serves 4)

450g baby spinach leaves, washed, and dried

1 large carrot, shredded

1 red pepper, thinly sliced

1/2 red cabbage, sliced

1/4 red onion, thinly sliced

1 tbsp sesame seeds toasted

3 chicken breasts, cooked and sliced

For the dressing

3 tbsp rice wine vinegar

1 tsp chopped fresh ginger or 1/2 teaspoon powder ginger

1 to 2 tbsp soy sauce

1 tbsp honey

3 tbsp toasted sesame oil

3 tbsp vegetable oil

2 tbsp sesame seeds, toasted

Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tbsp of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tbsp of soy sauce, if desired, to make it saltier. Add 2 tbsp sesame seeds to the dressing and mix them in.

Combine all salad ingredients in a large bowl, except for 1 tbsp of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.

Serve the salad in the individual serving bowls and top with the remaining 1 tbsp of sesame seeds and sliced chicken.