Asian Chicken Salad
Servings: 4
Ingredients
- 1 pack CB Chicken Breast Fillet
- 1 tbsp cooking oil
- 1/4 cup of each soy sauce, water & brown sugar
- 1 tbsp each sesame oil & rice vinegar
- 5-6 cloves minced garlic
- 1 tbsp grated ginger
- 1 1/2 tbsp cornstarch + 2 tbsp water (for slurry)
- Sesame seeds, for garnish
Sesame Dressing
- 1/4 cup soy sauce
- 1 tbsp rice vinegar & sesame oil
- 1-2 tbsp honey
- 1 tbsp sesame seeds
- 1 clove garlic, pressed
- 1 tsp grated ginger
Asian Salad
- 1 head romaine lettuce, chopped
- 1 head red cabbage, shredded
- 2–3 carrots, grated
- 3 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 cup cooked snap peas
- 1 cup canned mandarin, drained
- ¼ cup sliced almonds
- 1 cup wonton crisps
Instructions
- Whisk soy sauce, water, brown sugar, sesame oil, rice vinegar, garlic, and ginger for the marinade.
- Marinate chicken for 1+ hour. Remove the chicken and reserve the marinade
- Sear chicken in a hot, oiled skillet until browned. Lower heat, pour in marinade, cover, and cook until done (165°F). Add water if needed.
- Simmer uncovered until sauce thickens. Thicken with cornstarch slurry if needed. Coat chicken in glaze.
- Mix cabbage, lettuce, carrots, cilantro, green onion, edamame, mandarin slices, and tomatoes.
- Whisk dressing: soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, sesame seeds.
- Toss salad with dressing. Plate, top with crispy wontons and sliced teriyaki chicken. Garnish with cilantro + sesame seeds.
- Serve & enjoy fresh!
