Salad of Apples, Grapes & Roast Chicken with Korean Dressing
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add tamari, water, rice vinegar, honey, toasted sesame oil, red chili pepper flakes and sesame seeds to the blender and puree.
Place salad greens in a large salad bowl. Slice green apples and cut grapes in half and add both to the bowl. Toss.
Pour on half of the dressing and toss again.
Shred roast chicken. Arrange chicken, walnuts and sliced green onions over salad. Serve remaining dressing in a bowl on the side.
|Per 370 g serving||Amount|
|Saturated Fat||2 g|
|Per 370 g serving||% Daily Value|