Chopped Asian Chicken Salad


Serves: 4

There’s a burst of delicious flavor exploding in every bite. It’s also loaded with healthy, raw veggies, and lean protein. The Asian-inspired dressing is the fun little surprise part, combining sweet, sticky, and spicy.


Yield: Serves 4
Prep Time: 45 min.

Ingredients:

FOR THE GINGER ORANGE DRESSING
3 Tbsps rice vinegar
3 Tbsps sweet chili sauce
2 tsps sesame oil
1 tsp soy sauce
4 Tbsps orange marmalade, finely chop any large orange pieces
2 tsps fresh ginger
1 Tbsp honey
1 Tbsp fresh lime juice
1/2 tsp kosher salt
FOR THE CHOPPED ASIAN CHICKEN SALAD:
1 cup diced, *red or yellow bell pepper
1 cup carrot*, diced
1 cup red cabbage*, diced
6 medium green onions, thinly sliced, white and green parts
2 cups diced *rotisserie chicken breasts
1 cup fresh cilantro, chopped
1/4 cup sesame seeds
1/2 cup salted peanut, roughly chopped

Directions:

Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.

Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.

Drizzle with 1/2 cup of the dressing and toss to coat veggies and chicken with the dressing.

Transfer to a serving platter or divide between 4 dinner-size plates. Sprinkle with chopped peanuts and pass extra dressing at the table.

*All veggies, as well as chicken, should be chopped in approximately 1/4 inch dice. I like to use rotisserie chicken for this recipe, but any lean poultry would work well.

Source: parade.condenast.com



Add Recipe to Cook'n



blog comments powered by Disqus