logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Asian Chicken Salad

Liz Fourez
  • 30 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts, boneless and skinless

1/2 tsp

Garlic powder

1/2 tsp

Ginger, ground

1

Green onions

1 11 ounce can

Mandarin oranges

1 cup

Red cabbage

6 cups

Romaine

2 tsp

Honey

3 tbsp

Soy sauce

1

Chow mein noodles, crunchy

3 tbsp

Granulated sugar

1/8 tsp

Pepper

1/2 tsp

Salt

1/2 tsp

Sesame seeds, toasted

1

Sesame seeds

2 tbsp

Canola oil

1/2 cup

Rice vinegar

2 1/2 tsp

Sesame oil

1

Almonds, toasted


NOTES

  • Chicken Marinade:
    3 tablespoons soy sauce
    2 teaspoons honey
    1 teaspoon sesame oil
    ½ teaspoon ground ginger
    ½ teaspoon garlic powder

    Dressing:
    ½ cup rice vinegar
    3 tablespoons granulated sugar
    2 tablespoons canola oil
    1½ teaspoons sesame oil
    ½ teaspoon sesame seeds, toasted
    ½ teaspoon salt
    ⅛ teaspoon pepper

    Salad Toppings:
    11 ounce can mandarin oranges
    sliced almonds, toasted
    crunchy chow mein noodles
    sesame seeds
    green onions, chopped Instructions
    For the chicken: Place chicken breasts in a gallon size zip-top bag. Combine the marinade ingredients and pour over the chicken. Let chicken marinate 15 minutes, then grill or cook in a skillet until cooked through. Let chicken rest 5 minutes, then cut into thin slices.
    For the dressing: Toast the sesame seeds by heating them in a skillet over medium heat for 3-5 minutes until they darken slightly and become fragrant. Combine all the dressing ingredients in a mason jar, add the lid, and shake vigorously. Give the jar another good shake right before serving.
    For the salad: Divide the romaine and cabbage evenly between 4 plates. Top with sliced chicken, dressing, and desired toppings.

    Marci Haibach • 2019-08-27

1 person Recommend This Recipe