Chicken and Rice Spring Salad

This nori and chicken salad provides a healthy, but tasteful option for your dinner. The unique flavors of a ginger blend mixed with the tartness of rice vinegar and the savory aromas of soy sauce come together in this dish. Serve it warm or chilled!

Ingredients

2 sheets of dried Nori(cut into 1/2 inch wide, 2 inch long strips)

• 2-3 Cups spring salad mix (Spinach, arugula, etc.)
• 1 1/2 Cups of rice
• 2 Chicken Breasts (Sliced into chunks)
• 3 TBSP Rice Vinegar
• 1 TBSP Soy Sauce
• 1/2 Cup of Water
• Assorted Spices: Asian Ginger Blend
  • Garlic, Sugar, Sesame, Ginger, Pepper, Salt, Orange Peel, Coconut, Onion Powder
• 2 TBSP Siracha (or other spicey sauce)

Directions

1. Cook rice on medium heat in enough water to cover 1/2 inch above level of rice until water is evaporated off. Be sure to stir constantly at the end.
2. Mix 2 TBSP of rice vinegar, 1 TBSP soy sauce, 1/2 cup of water in bowl, and 1 tsp of ginger blend
3. Put all vegetable greens in the bowl: Note it is best to mix the greens (seaweed and spring vegetables) dry first and then mix into the liquid mixture. Allow the greens to soak for as long as it takes to cook your rice (10-15 minutes)
4. After chicken is sliced, cook in skillet with small amount of oil (Wok oil works well) and sprinkle with ginger blend frequently while cooking. This is really up to your tastes, but I like a lot of taste in mine so 1-2 TBSP was used.
5. Once the rice and chicken are almost done, heat another skillet over medium low heat with a small amount of oil and pour greens (along with liquid) into this skillet. Cook greens for 2-3 minutes (until all are slightly mushy) and then place chicken and rice (without adding any liquid) into the skillet.
6. Heat together, mixing constantly, for another 5 minutes over medium-low heat.
7. Finally pour your spicey sauce of choice (Siracha for me) over the top of the salad and continue mixing together.