Mayo-free Ginger Chicken Salad

​This is the perfect meal on a hot day. It's refreshing, crunchy, juicy, and packs a punch with the ginger. So often we get caught up on what a chicken salad is. Let me guess, you pictured a mayo-base?

​MAYO BE GONE!

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LOL I just wanted to say that. Homemade mayo can be beneficial. This meal is packed with fiber, protein, vitamin A, vitamin B1, calcium, phosphorus, potassium, folate, and copper.  Enjoy!

Ingredients:
1 lb chicken breasts
2 T tamari, divided
2 whole scallions, trimmed
2 thin slices fresh ginger root
1/2 t salt
3 scallions, thinly sliced
1 c canned water chestnuts, drained & halved

Dressing:
1 1/2 T finely grated ginger (or more if you like a nice kick)
2 t dijon
1 T maple syrup or honey
¼ c cider vinegar
1 t toasted sesame oil 
1 T extra virgin olive oil
1 T Sesame seeds
pepper, to taste
sea salt, to taste

Salad:
Shredded romaine
Red Cabbage, shredded
Cucumber, thinly sliced on a bias
Shredded Carrots
Basil, leaves torn

Directions:
1. Put chicken breasts in a large skillet with the whole scallions and ginger. Add water to barely cover the chicken, 1 T tamari,1/2 t sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from the heat and let the chicken cool in the broth.

2. Tear the meat into shreds and toss with the sliced scallions, basil, and water chestnuts. 

3. Combine the dressing ingredients in a bowl and whisk.

4. Pour half the dressing on the chicken and toss lightly. Put chicken on bed of lettuce, red cabbage, cucumber, shredded carrots and drizzle dressing.