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PrintSalad of Apples, Grapes & Roast Chicken with Korean Dressing
This tasty Korean-style dressing blends up in a snap and is great on green, leafy salads. The dressing will keep in the refrigerator for two weeks if you want to make a double batch.
![[+]](/images/uploads/recipes/2011/Aug/05/535_view.jpg)
Salad of Apples, Grapes & Roast Chicken with Korean Dressing
8 cups
field or mixed salad greens
2 L
2 cups
green apple(s), with skin, sliced thin
500 mL
2 cups
green seedless grapes
500 mL
2 cups
chicken, leftover or deli roasted
500 mL
1/3 cup
walnuts, chopped
80 mL
2
green onion(s), sliced
2
Korean Dressing
2 Tbsp
light tamari sauce
30 mL
2 Tbsp
water
30 mL
2 Tbsp
rice vinegar
30 mL
2 tsp
honey
10 mL
2 Tbsp
toasted sesame oil
30 mL
1/2 tsp
hot red chili pepper flakes
2.5 mL
1 Tbsp
sesame seeds
15 mL
Preparation
Serves 4
Cook time :
|
Preparation time :
15 min
Salad of Apples, Grapes & Roast Chicken with Korean Dressing
1
Place salad greens in a large salad bowl. Slice green apples and cut grapes in half and add both to the bowl. Toss.
2
Pour on half of the dressing and toss again.
3
Shred roast chicken. Arrange chicken, walnuts and sliced green onions over salad. Serve remaining dressing in a bowl on the side.
Korean Dressing
1
Add tamari, water, rice vinegar, honey, toasted sesame oil, red chili pepper flakes and sesame seeds to the blender and puree. Serve with salad.
Notes: Developed for CFC by Nancy Guppy, RD, MHSc.
