Baby Bok Choy Salad

July 31, 2019

Baby Bok Choy Salad

 This is a great use of leftover or roast chicken.

Serves 4

3 tablespoons olive oil

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon honey or coconut sugar

1 tablespoon (wheat-free) tamari soy sauce

3 bunches bok choy, cleaned and sliced (you can also sub 

4 green onions, chopped

½ cup shredded carrots

8 ounces cooked free-range, organic chicken breast half, chopped

Whisk together olive oil, sesame oil, vinegar, sugar and tamari soy sauce.

Combine bok choy, green onions, carrots, and chicken in a medium-size serving bowl. Toss with prepared dressing, and serve.

Per Serving: 244 Calories; 17g Fat (3g Sat); 15g Protein; 8g Carbohydrate; 3.25g Sugars; 1g Dietary Fiber; 39mg Cholesterol; 326mg Sodium.

**For a vegan version leave oil the chicken and use maple syrup instead of honey.


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