Asian Chicken Salad with Wasabi Vinaigrette

0 m
prep time
0 m
cook time
30 m
ready time

Laurie recently went to a potluck dinner—with emphasis on the “pot.” She brought three cannasalads, and this one was the most popular. Everyone wanted the recipe—so here it is.

May 29, 2015 - HERB


For the dressing:
Zest and juice of 1 lime
2 tablespoons prepared wasabi
2 tablespoons seasoned rice wine vinegar
4 teaspoons cannaoil
1 tablespoon peanut oil
1 tablespoon low-sodium soy sauce
1 teaspoon agave nectar or honey
1⁄4 teaspoon ground ginger
Freshly ground black pepper, to taste
For the salad:
21⁄2 cups shredded cooked chicken (from 8 ounces chicken breast)
1⁄2 head napa cabbage, shredded
1⁄2 head romaine lettuce, chopped
2 large carrots, shredded
2 stalks celery, thinly sliced
4 green onions (white and green parts), cut on a diagonal
1 cup julienned snow peas
1⁄2 cup chopped fresh mint leaves
1⁄2 cup chopped fresh cilantro leaves
1⁄2 cup chopped roasted unsalted peanuts


Make the dressing:
  1. Put all the ingredients in a glass jar with a tight- tting lid. Screw the lid on, making sure the seal is tight, and shake vigorously to combine.
Make the salad:
  1. Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.
  2. Top with the peanuts before serving.
This delicious recipe is from our cookbook:

Herb: Mastering the Art of Cooking with Cannabis.

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