Mayo-free Ginger Chicken Salad
Hi, my name is Chef Anndrea Yetter, and it’s an honor to be the featured guest on Simple Eats! I’m a culinary nutritionist (personal chef + nutritionist [MS, CNS]) and absolutely LOVE what I do. I’ve been passionate about food since I came out of the womb, just ask my parents. 🙂 Everyone has the right to feel happy, healthy, and energetic. My purpose and passion is to help you be the best you can be by supporting you with positive lifestyle changes, health goals and finding balance in your life.
My cooking style is all about fresh, whole foods, and most importantly, practicality. When meal planning, the first thing I think about is a rainbow of colors on the plate, a variety of tastes (sweet, sour, bitter, etc.), varying textures, and time-friendly. Different colors and tastes = different nutrients, which is always a positive. As a nutritionist, I cater to each person’s individual needs, as everyone is uniquely created and has different requirements.
As of 2017, I am a Certified Nutritional Specialist* certificant. I have been involved in the culinary and nutrition world for the past eight years in many different capacities. I currently have my Master’s Degree in Clinical Nutrition and am practicing as a culinary nutritionist. I have been hired as a private chef in NYC, the Hamptons and New Jersey. Cooking and serving food based on clients’ specific dietary requirements is my area of expertise.
I have also been a guest chef instructor at StillPoint Schoolhouse in NJ, a guest chef at Natural Gourmet Institute’s Friday Night Dinners and a chef instructor for Wellness In the Schools throughout NYC.
Here’s a healthy simple recipe for all the Simple Eaters to try. Let me know what you think. 🙂
Mayo-free Ginger Chicken Salad
Ingredients:
1 lb chicken breasts
2 T tamari, divided
2 whole scallions, trimmed
2 thin slices fresh ginger root
1/2 t salt
3 scallions, thinly sliced
1 c canned water chestnuts, drained & halved
Dressing:
1 1/2 T finely grated ginger (or more if you like a nice kick)
2 t dijon
1 T maple syrup or honey
¼ c cider vinegar
1 t toasted sesame oil
1 T extra virgin olive oil
1 T Sesame seeds
pepper, to taste
sea salt, to taste
Salad:
Shredded romaine
Red Cabbage, shredded
Cucumber, thinly sliced on a bias
Shredded Carrots
Basil, leaves torn
Directions:
1. In a large skillet, place chicken breasts with the whole scallions and ginger slices. Fill with just enough water to barely cover the chicken, 1 T tamari,1/2 t sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from heat and let the chicken cool in the broth.
2. In a large mixing bowl, tear the chicken into shreds and toss with the sliced scallions, basil, and water chestnuts.
3. In a medium bowl, combine the dressing ingredients and whisk.
4. In the large mixing bowl with the chicken, add half the dressing and toss lightly.
5. To serve: Place chicken on bed of lettuce, red cabbage, cucumber, shredded carrots and drizzle more dressing if desired.
