Restaurant Re-Do

For my birthday last week, my husband took me to lunch at Malibu Grill, a Wolfgang Puck inspired restaurant. I’d been dying for a giant salad, and that’s exactly what I got there, the Chinoy Chicken Salad. It was a mix of asian veggies with crispy wontons and a soy-ginger dressing. I haven’t been able to stop thinking about it, so I decided to make my own version of a Chinese Chicken salad. I decided to add a few more veggies, as well as make a ginger-carrot dressing instead of a ginger soy vinaigrette. I also replaced the wontons and grilled chicken with chicken potstickers from TJ’s. I hope you enjoy this fresh, easy, and super healthy dinner!

Asian Salad with Ginger Carrot Dressing and Chicken Potstickers

1 small head romaine lettuce, chopped

1 small head savoy cabbage, chopped

½ cup bean sprouts

½ cup scallions, sliced

1 red bell pepper, sliced

½ cup snap peas

¼ c. shredded carrots

½ c. mandarin oranges in water

10 chicken potstickers

Dressing:

¼ cup shredded carrots

1” grated ginger root

2 tbsp. soy sauce

1 tbsp. honey

½ tsp. sesame oil

3 tbsp. EVOO

1 tbsp. rice wine vinegar

Salt and pepper

Garnish:

Sesame Seeds

Chopped Cilantro