1 roasted chicken, skinned and shredded

1/2 c. white sesame seeds
1/2 c. peanuts, chopped

Dressing:
1 t. minced ginger
1 garlic clove, minced
2 t. lemon zest
3 T. lemon juice
1 T. low-sodium soy sauce
1 T. sesame oil
1/2 T. sambal olek
1/4 c. peanut oil
1 t. kosher salt
1/2 t. black pepper

Vegetables:
2 ripe avocadoes, chopped
4 roma tomatoes, seeded and chopped
1/2 c. chopped cilantro
1 small bunch green onions, white parts chopped

Toss together with enough dressing to moisten:
asian green mix
miso dressing

Toast sesame seeds and peanuts in oven about 5 minutes or until golden and fragrant.

In a small bowl, whisk together dressing ingredients. Set aside.

Toss shredded chicken with toasted sesame seeds, peanuts and vegetables. Pour dressing over chicken mixture and toss to combine.

Serve chicken mixuture atop some of the asian green salad mixture.

Serves 6.

» recipe adapted from Annie and Margrit