1lbboneless skilled chicken breasts, grilled and sliced
1large head romain lettuce, chopped
3carrots, peeled and chopped
1large red bell pepper, seeded and chopped
1cupfrozen shelled edamame, thawed
2/3cupsalted cashews, roughly chopped
White and black sesame seeds, for garnish (optional)
For the dressing:
Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
For the salad:
Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.
*If you want it a slightly thicker dressing use 2 Tbsp less orange juice.