Today was spent painting the exterior of our home. That royally sucked. What made it worst was that I picked out this gray color and when it was painted on the house, it looked like a lavender which completely freaked me out cause I had purchased 5 gallons of it. Luckily, I was able to bring it back to Home Depot and begged and pleaded with the paint guys to turn that color into a more darkish gray which I’m more happy about although now my husband tells me that the exterior of our house now looks like a prison. ugggghhh…
So since we’ve been painting all day…and by we, my husband…I spent most of the day standing outside and micromanaging the process to make sure there weren’t any places that he missed with the paint spray gun…I had to make a quick meal for dinner.
Since I had some napa cabbage from the shabu shabu dinner we had a while back and half of a red bell pepper, i decided to make a simple chicken salad cause it’d be a nice cool meal after the hot day we had.
What’s great about this salad is that you can use whatever type of salads you’d like, from romaine to mixed greens…but since I only had napa cabbage, that’s what I used. Also feel free to add avocado, bean sprouts, cooked bacon…or whatever you like in a salad…this dressing is pretty versatile and goes great if you’re craving something Asian tasting, refreshing, and like seriously yummy…
* serves 2
1/2 of a napa cabbage, shredded
1/2 of a red bell pepper, julienned
1 carrot, julienned
1 hard boiled egg, cut in half
1 breast chicken, roasted and shredded
Vinaigrette:
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon white sesame seeds
1 tablespoon sesame oil
6 tablespoons grape seed oil
tt sea salt, fresh ground black pepper
Directions:
Whisk vinaigrette ingredients together and toss with your salad mixture. Use as much or as little of the vinaigrette you’d like.