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Gingered Carrot Chicken Salad


  • 2 cups broccoli florets, steamed
  • 2-3 carrots, shredded
  • 1-2 chicken breast, cooked and shredded
  • 1/4-1/2 bottle of Cindy's carrot ginger dressing
  • 1/4 head thinly sliced red cabbage
  • 2-3 cups spinach leaves
  • 1.5 scallions, sliced


  • Pan sear chicken in a skillet on both sides, 5 minutes each.
  • Finish cooking the chicken at 350 degrees in the oven for 15-20 minutes of until internal temperature is 165 degrees.
  • Remove from oven and cool. Shred chicken by pulling it apart once it has cooled or slice chicken into thin slices on the bias.
  • Steam broccoli lightly and shock in an ice bath.
  • In a large bowl add sliced chicken, broccoli, cabbage, carrots, spinach and scallions. 
  • Add dressing to bowl and fold in gently.