Ingredients
Units
US M
Scale
1x 2x 3x
FOR THE SALAD
(2) 4 oz . 80 Acres Farms BUTTER ME UP
1 lb . boneless, skinless chicken breasts or 2 cups of cooked rotisserie chicken, shredded
1 cup mandarin oranges , sliced or segmented
1 cup carrots , shredded
1/2 red cabbage, thinly chopped
1/2 cup green onions , chopped
1/3 cup sliced almonds
FOR THE DRESSING
3 tbsp . rice wine vinegar
3 tbsp . fresh orange juice
3 tbsp . olive oil
2 tbsp . tamari
2 tbsp . honey
1 tbsp . fresh ginger, grated
2 tsp . sesame oil
2 garlic cloves, minced
Instructions
As a time-saving step, shred a store bought rotisserie chicken. If using, skip to Step 7.
If using fresh chicken, place 1 lb. of boneless, skinless chicken breasts into a large soup pot, add cold water, and cover the chicken by 2 inches.
Add salt and pepper as desired.
Bring the water to a low boil, then flip the chicken with a pair of tongs.
Reduce heat to low, cover with a lid, and simmer for an additional 10 minutes, or until the internal temperature reaches 165°.
Remove the chicken from the water and place it on a large cutting board. Let it cool for 5 minutes, then shred it.
In a small bowl, gently whisk all dressing ingredients together. Set aside.
Layer a shallow serving bowl or platter with BUTTER ME UP. Add additional salad ingredients.
Drizzle dressing over the salad and enjoy!