This is a great use of leftover or roast chicken.
3 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or coconut sugar
1 tablespoon (wheat-free) tamari soy sauce
3 bunches bok choy, cleaned and sliced (you can also sub
4 green onions, chopped
½ cup shredded carrots
8 ounces cooked free-range, organic chicken breast half, chopped
Whisk together olive oil, sesame oil, vinegar, sugar and tamari soy sauce.
Combine bok choy, green onions, carrots, and chicken in a medium-size serving bowl. Toss with prepared dressing, and serve.
Per Serving: 244 Calories; 17g Fat (3g Sat); 15g Protein; 8g Carbohydrate; 3.25g Sugars; 1g Dietary Fiber; 39mg Cholesterol; 326mg Sodium.
**For a vegan version leave oil the chicken and use maple syrup instead of honey.