Grilled salad with apples and raisins with vinaigrette sauce Korean Chicken

Ingredients For this low fat chicken recipes 

• 2 L (8 cups) mesclun
• 500 ml (2 cups) apples with peel, thinly sliced
• 500 ml (2 cups) seedless green grapes
• 500 ml (2 cups) cooked chicken, roasted
• 80 ml (1/3 cup) walnuts, chopped
• 2 green onions, sliced

 

Korean vinaigrette sauce

• 30 ml (2 tbsp.) Light tamari sauce
• 30 ml (2 tbsp.) Water
• 30 ml (2 tbsp.) Rice vinegar
• 10 ml (2 tsp.) Honey
• 30 ml sesame seed oil (2 tbsp.)
• (1/2 tsp.) 2.5 ml of red pepper flakes
• 15 ml (1 tbsp.) Sesame seeds

Preparation

1. Put the leaves of mesclun in a large bowl. Cut apples into slices and grapes in half and add both to the bowl. Mix.
2. pour half of the dressing and mix again.
3. Shred the roast chicken. Place chicken, nuts and sliced ​​green onions on the salad. Serve the sauce remaining dressing in a bowl separately.
4. To prepare the sauce Korean vinaigrette in a blender combine the tamari, water, rice vinegar, honey, toasted sesame oil, crushed red pepper and sesame seeds and puree. Serve with salad.

Notes and Tips

This sauce vinaigrette Korean prepares a glance and is excellent for salads. Dressing can be refrigerated for two weeks, if you want to make a double batch.
This recipe is courtesy of Chicken Farmers of Canada and was designed by Nancy Guppy, RD, MHSc.