Gingered Carrot Chicken Salad

INGREDIENTS

• 2 cups broccoli florets, steamed
• 2-3 carrots, shredded
• 1-2 chicken breast, cooked and shredded
• 1/4-1/2 bottle of Cindy's carrot ginger dressing
• 1/4 head thinly sliced red cabbage
• 2-3 cups spinach leaves
• 1.5 scallions, sliced

LET'S GET STARTED!

• Pan sear chicken in a skillet on both sides, 5 minutes each.
• Finish cooking the chicken at 350 degrees in the oven for 15-20 minutes of until internal temperature is 165 degrees.
• Remove from oven and cool. Shred chicken by pulling it apart once it has cooled or slice chicken into thin slices on the bias.
• Steam broccoli lightly and shock in an ice bath.
• In a large bowl add sliced chicken, broccoli, cabbage, carrots, spinach and scallions. 
• Add dressing to bowl and fold in gently.

PRINTABLE RECIPE CARD!