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Asian Chicken Chopped Salad

by Hitomi Aihara

Ingredients

for 6 servings

  • 2 chicken breasts

Marinade

  • 2 tablespoons
    soy sauce
  • 1 teaspoon
    sesame oil
  • ½ teaspoon
    pepper
  • ½ teaspoon
    red pepper flakes
  • 1 garlic cloves, sliced
  • 1 tablespoon
    ginger, chopped

Dressing

  • ¼ cup
    rice vinegar (60 mL)
  • 1 tablespoon
    sesame oil
  • 1 tablespoon
    soy sauce
  • 1 tablespoon
    sugar
  • 1 garlic cloves, grated
  • 1 teaspoon
    ginger, grated

Salad

  • 2 romaine lettuces, chopped
  • 1 cup
    red cabbage (100 g)
  • ½ cup
    carrots, grated (55 g)
  • ¼ cup
    green onion, chopped (25 g)
  • ¼ cup
    cilantro, chopped (10 g)
  • ¼ cup
    almond slice (25 g)
  • ¼ cup
    fried wonton chip (20 g)

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Preparation

  1. In a large bowl, combine marinade ingredients.
  2. Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  3. Fully cook chicken.
  4. Cut into cubes.
  5. In a mason jar, combine ingredients for the dressing. Shake and set aside.
  6. Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
  7. Enjoy!
 

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