Asian Chicken Salad with Ginger-Carrot Dressing

Hibachi restaurant salads are one of my favorites; even my kids love them.  There’s something about the slightly chunky texture and gingery zing that makes the special dressing unlike anything you buy bottled from a grocery.  With the whirl of a food processor, however, you can make this unique and popular dressing at home.  Spoon it atop a green salad with cucumbers, bell peppers, purple cabbage, or edamame, with a nice portion grilled chicken, and you’ve got a super flavorful and balanced salad that’ll rival any sushi restaurant.

Ginger Carrot Chicken Salad
Ginger Carrot Chicken Salad

Ginger Carrot Dressing-Serves 4


  • 8 baby carrots, chopped
  • 6 baby carrots steamed until soft, patted dry
  • 4 shallot cloves, chopped
  • 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Almond Butter
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons low sodium soy sauce or Tamari (g-free option)
  • 2 teaspoons Agave


Combine all ingredients into a mini food processor.  Pulse to start, then allow it to run for 1 minute.  Dressing will remain slightly chunky, which is what you want.  Reserve  at least 4 tablespoons of the dressing.  Toss the salad well with the rest, carefully coating all of your veggies. Then top each finished salad with a spoonful of dressing.

Dressing calories: 110.  Protein 2, Carbs 10, 7 fat

Serve over 3-4 ounces of chicken and veggies (without added fat) to balance the dressing and make it a complete meal.


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