1 medium carrot
1 (5 oz) bag baby spinach
¼ cup sliced or chopped sweet onion (such as Vidalia or Walla Walla)
1 tablespoon sesame seeds, toasted
2 cups shredded cooked chicken
½" piece of fresh ginger, grated
1 tablespoon soy sauce (I used La Choy)
1 tablespoon rice vinegar
2 tablespoons sesame oil
1 clove garlic, minced
Shave carrots into strips with a vegetable peeler. Place carrot strips in a large bowl and add spinach, onion, sesame seeds and chicken to bowl. Set aside.
In a small bowl combine remaining ingredients. Whisk well to combine or process in a blender. Pour dressing over salad and toss to coat. Divide into desired amount of servings.
Makes 2 entree sized salads or 4 dinner salads.
Based on a recipe from Real Simple Meals Made Easy Cookbook