Asian-Inspired Chicken Salad

I need a planner in my life.

Like, the kind with pages that can be written on, with calendars and spots to scribble down stuff you probably wouldn't remember otherwise. {And it never hurts if it comes with cute stickers, too. Thank you, Lilly Pulitzer.}

Some people can remember all the things they have to do and places they need to be by heart. Other people like to type it into their smartphones or computers or tablets or whatever newfangled gadget du jour is on the market. {Yes, I'm 31, not 95, I realize this.}

But I need pencil to paper contact in order to make it real. When I write something down in my agenda, it's like I'm engraving it into my memory: "Meeting with So-and-So, 2:30pm", "Appointment at XYZ, 9 a.m.", "Pick up buttermilk for Tuesday's blog recipe." "Bestie's birthday dinner, 7:30 p.m."

I have not yet purchased a new 2013 agenda.

You can imagine how that's going.

I haven't missed any important appointments, but I just haven't been feeling organized. And what happens when I don't feel organized? My mind starts racing. And when my mind starts racing, I feel anxious. And anxiety leads to consuming chocolate. And consuming chocolate can get out of control very, very quickly.

Do you see where this is going?

Anyway, until I get to picking up my new agenda, I'm going to need to make allowances in my diet for some extra chocolate intake.

I've been posting some really healthy, delicious recipes lately, but all of them have required cooking and time. So, for your sake {and mine}, I thought I'd share an easy, nutrious, and satisfying salad that I've been whipping up lately whenever I'm running around with my hair on fire feeling a little rushed or busy.

As with any salad, you can pick and choose the ingredients you enjoy to add to it. But remember, the more types of veggies, the better. This light dressing is what really makes the flavors stand out and gives it that extra "zing" that doesn't make you feel like eating a salad for lunch... again... is a punishment.

Which reminds me, I need to run to the grocery store today. Sigh.

Asian Chicken Salad with Ginger-Sesame Dressing

Your favorite salad blend {I like Spring Mix}
1 tomato, chopped
6-7 baby carrots, grated {you could also use pre-cut matchstick carrots or just chop carrots however you please}
2-3 tablespoons water chestnuts
4-5 slices of sliced deli chicken breast {I like Boar's Head Ever Roast}, or a leftover grilled chicken breast, chopped
2 tablespoons Chow Mein noodles {such as La Choy}, optional

For Dressing
Makes enough dressing for 3-4 salads

¼ cup low sodium tamari {gluten free}, or soy sauce
½ teaspoon fresh ginger, grated
½ teaspoon sesame oil
Juice of 1 lime
3 tablespoons olive oil
1 tablespoon sesame seeds

1. Place all salad ingredients in a bowl, except Chow Mein noodles.

2. In a small bowl, whisk together all dressing ingredients, whisking in olive oil until well blended.

3. Pour dressing over salad and toss together.

4. Top with crunchy Chow Mein noodles if desired.