Spring Salad In Saseme Ginger Dressing

It's raining again here in Seattle. I feel like I don't wanna do anything, just want to be lazy along with with the weather. But yeah, it doesn't work that way. We got lucky. My husband and I got a chance to mow the lawn yesterday before the forecast said wet for the whole week.

But anyway, here is a light meal before we mowed the lawn. A bright salad, super fun, simply made with the best ingredients and it's easy to prepare. Also it's super fast to cook with outstanding fresh taste.

My own original recipe.
Prep Time: 15 minutes / Cook Time: 10 minutes

Ingredients:

4 oz baby spinach
1 small delicata squash
1 bunch rainbow radish
1 stem of fresh basil
4 boneless chicken drumstick or 1 chicken breast
Olive oil
Salt

Seasoning for the chicken:

1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon chopped fresh rosemary
2 tbsp olive oil
Black pepper and salt

For the dressing:

1 tbsp toasted sesame seed
1 tbsp minced fresh ginger
2 tbsp tamarind juice
1 tbsp of honey or more if you prefer
1 tbsp light soy sauce
1/4 cup olive oil
1 teaspoon chili flakes-optional
A little touch of salt, since the soy sauce is already salted

Method:

Peel the squash and sliced as you prefer, then drizzle with some salt and olive oil, wash the chicken, dry it with paper towel and marinate with the seasoning. Grill the squash until it's cooked and let it cool, and grill the chicken then slice them when it's already cool.

Wash the radishes, dry it up and thinly slice them. In a big bowl, mix the spinach, sliced radish, basil, cooked squash and sliced chicken.

Whisk all the dressing ingredients in a bowl or simply shake them in a covered glass jar and pour it onto the salad and serve.

Note:
Go head add some minced fresh garlic into the salad dressing if you like, I don't use it because my husband is allergy with garlic.