A salad with a real flavour fusion! This Asian inspired dish is great for late dinners and light lunches and is super easy to make and super delicious to eat!
2 skin free chicken breasts, grilled and sliced into cubes
2 servings of fresh baby leaf salad (spinach, watercress, rocket etc)
1/4 cup sliced almonds
1/4 cup spring onions, finely sliced
1/2 cup chow mein noodles cooked
2 tbs olive oil
1 tbs soy sauce
2 tbs freshly squeezed lemon juice
2 tsp fresh grated ginger
2 cloves garlic, minced
1/4 tsp Dijon mustard
1/4 tsp honey
Whisk all dressing ingredients in a bowl. Set aside in the fridge to chill.
Combine remaining ingredients in a large bowl. Divide into two and spoon into two large bowls. Drizzle each with half the dressing to serve.
Serves 2. Per serving: