Carrot Ginger Salad with Poached Chicken

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Prep Time: 5 mins | Cook Time: 15 mins | Serves: 4

Ingredients

• 1 lb boneless chicken breasts*

• 5 oz kale or spinach, torn

• 2 c shredded red cabbage

• 1 Tbsp black sesame seeds

Carrot Ginger Dressing:

• 1 small carrot

• 1/8 sweet onion

• 1 Tbsp fresh ginger

• 2 tsp sugar

• 2 tsp miso

• ½ tsp roasted sesame oil

• ¼ c rice vinegar

• 2 Tbsp avocado oil

Directions

1. Place chicken in a shallow pan of water and bring to a simmer on medium heat. Cook covered at a gentle simmer 10–12 minutes. Let cool, then slice.

2. Blend dressing ingredients at high speed. Makes about 1 cup. Extra dressing will store up to a week in refrigerator.

3. Divide vegetable ingredients among four plates. Top with slices of chicken. Drizzle about 2 tablespoons dressing onto each plate and sprinkle sesame seeds.

Notes

• *For a vegetarian option, use pan-seared tofu.

Nutrition: (per serving) Calories: 250 kcals | Total Fat: 12 g | Saturated Fat: 1 g | Sodium: 270 mg | Carb: 11 g | Protein: 25 g | Fiber: 3 g | Calcium: 80 mg | Iron: 0.9 mg | Potassium: 320 mg.

Providence Heart Guide 2024
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