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Chinese Chicken Salad with Sesame Ginger Vinaigrette

Although you can often find this salad on a menu, it is typically heavily doused with a sweetish Asian sauce, which can overwhelm the salad. This alternative introduces a lighter dressing with organic honey instead of sugar.

Chinese Chicken Salad with Sesame Ginger Vinaigrette
DIRECTIONS

Place canola oil, vinegar, soy sauce, mustard, sesame oil, ginger and honey into the blender. Press Start and blend on a medium-high speed until smooth. Add sesame seeds and Pulse to combine. Set aside.

In a large serving bowl, toss lettuce, cabbages and carrot. Add one-fourth cup vinaigrette and toss to coat. Divide salad mixture between plates and top with chicken breast, green onions, cashews and crispy noodles. Drizzle with additional vinaigrette before serving.

Makes 2 Servings
NUTRITION:

Calories: 446; Fat: 21g; Chol: 52mg; Sodium: 330mg; Carbs: 33g; Fiber: 4g; Protein: 27g

Chinese Chicken Salad with Sesame Ginger Vinaigrette

Although you can often find this salad on a menu, it is typically heavily doused with a sweetish Asian sauce, which can overwhelm the salad. This alternative introduces a lighter dressing with organic honey instead of sugar.

INGREDIENTS

Vinaigrette:
2 tbsp canola oil
2 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp Dijon mustard
¼ tsp sesame oil
¼ inch piece fresh ginger root, peeled
2 tbsp organic honey
1 tsp sesame seeds

Salad:
3 cups romaine lettuce, chopped
1 cup Napa cabbage, chopped
1 cup red cabbage, chopped
1 carrot, peeled and shredded
6 oz chicken breast, grilled, cooled and thinly sliced
2 green onions, trimmed and chopped
¼ cup roasted cashews
¼ cup crispy chow mein noodles

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Chinese Chicken Salad with Sesame Ginger Vinaigrette



Chinese Chicken Salad with Sesame Ginger Vinaigrette

Although you can often find this salad on a menu, it is typically heavily doused with a sweetish Asian sauce, which can overwhelm the salad. This alternative introduces a lighter dressing with organic honey instead of sugar.

dNUTRITION
Calories: 446; Fat: 21g; Chol: 52mg; Sodium: 330mg; Carbs: 33g; Fiber: 4g; Protein: 27g

DIRECTIONS

Place canola oil, vinegar, soy sauce, mustard, sesame oil, ginger and honey into the blender. Press Start and blend on a medium-high speed until smooth. Add sesame seeds and Pulse to combine. Set aside.

In a large serving bowl, toss lettuce, cabbages and carrot. Add one-fourth cup vinaigrette and toss to coat. Divide salad mixture between plates and top with chicken breast, green onions, cashews and crispy noodles. Drizzle with additional vinaigrette before serving.

Makes 2 Servings

INGREDIENTS

Vinaigrette:
2 tbsp canola oil
2 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp Dijon mustard
¼ tsp sesame oil
¼ inch piece fresh ginger root, peeled
2 tbsp organic honey
1 tsp sesame seeds

Salad:
3 cups romaine lettuce, chopped
1 cup Napa cabbage, chopped
1 cup red cabbage, chopped
1 carrot, peeled and shredded
6 oz chicken breast, grilled, cooled and thinly sliced
2 green onions, trimmed and chopped
¼ cup roasted cashews
¼ cup crispy chow mein noodles



Cook's Note