Asian Chicken Salad
Packed with healthy goodness, this delicious salad is an amazing dish to enjoy throughout the year...
Ingredients
DRESSING
- 1 tbsp. sesame oil tips & tricks
- 1/2 tsp. red pepper flakes
- 2 tbsp. honey tips & tricks
- 1 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- 1 tbsp. ponzu sauce
SALAD
- 2 tbsp. sesame seeds, toasted
- 3 cups iceberg lettuce, chopped
- 3/4 cup red cabbage, sliced
- 3/4 cup green cabbage, sliced
- 1/2 cup red peppers, sliced
- 1/2 cup yellow peppers, sliced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced tips & tricks
- 2 large green onions, thinly sliced
- 2 tbsp. pickled ginger, finely chopped see Recipe
- 2 large chicken breasts, grilled and cubed into bite size pieces see Recipe
- 1/2 cup roasted cashews
- 3 large mandarin oranges, segmented
- 1 tbsp. chopped cilantro tips & tricks
- 1 handful crispy Chow Mein Noodles, for garnish *optional
Directions
VINAIGRETTE
- In a small bowl, infuse oil by combining sesame oil with red pepper flakes; whisk and let it sit for 1 ½ to 2 hours.
- Later, place a fine sieve over a mixing bowl and pour in the infused oil; discard red pepper flakes. Add honey, hoisin, rice vinegar and ponzu sauce; whisk until blended and set aside.
SALAD
- In a large bowl, add iceberg lettuce, green & red cabbage, red & yellow peppers, carrots, celery, green onions and pickled ginger; toss gently.
- Add grilled chicken, toasted sesame seeds, cashews and mandarin segments. Toss again before adding chopped cilantro; toss.
- Pour on the salad dressing and toss until the ingredients are well coated.
- Plate the salad and sprinkle on some crispy chow mein noodles.