Ginger Almond Chicken Salad

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Ginger Almond Chicken Salad

Ginger Almond Chicken Salad


    • ¼ cup oil
    • ¼ cup cider vinegar
    • 1/3 cup Fancy Molasses
    • 1 tsp finely chopped gingerroot or ½ tsp ginger
    • 1 tsp soy sauce
    • ½ tsp salt
  • 4 cups torn mixed greens
  • 1 cup shredded carrots
  • ¼ cup chopped green onions
  • 1 tbsp cornstarch
  • 2 tbsp water
  • ½ cup sliced almonds toasted
  • 1 lb chicken breasts, boneless, skinless, cut into thin strips


  1. Combine all dressing ingredients (first 7 ingredients). Add chicken strips. Blend well. Cover and refrigerate 1 to 2 hours. In serving bowl combine greens, carrots and green onions. Refrigerate. In large skillet, place chicken and marinade. Bring to a boil, cooking and stirring until chicken is no longer pink (about 3 to 5 minutes). In a small bowl, combine cornstarch and water. Blend well. Stir into chicken mixture. Cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables and toss to combine.
  2. Sprinkle with almonds. Serve immediately.

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