Steamed Vegetable and Chicken Salad
This nourishing salad is a great way to use up leftover roasted chicken!
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Cooking tools:
- Microplane
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Serving bowl
- Spoon
- Colander
- Stove
Ingredients
- 2 large parsnips, peeled and sliced
- 4 medium carrots, peeled and sliced
- 1 large heads broccoli, cut into florets (3 cups)
- ¾ pounds green beans, trimmed and cut in half
- 2 cups cooked chicken, chopped
- 3 green onions, thinly sliced
- ½ cups chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons coconut aminos
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons sesame seeds, toasted
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