Chopped Asian Chicken Salad
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Chopped Asian Chicken Salad
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Fresh, healthy and so delicious!
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Ingredients
- For the Ginger Marmalade Dressing:
- 3 tablespoon rice vinegar
- 3 tablespoon sweet chili sauce
- 2 teaspoon sesame oil
- 1 teaspoon soy sauce
- 4 tablespoon orange marmalade finely chop any large orange pieces
- 2 teaspoon ginger fresh
- 1 tablespoon honey
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- For the Chopped Asian Chicken Salad:
- 1 cup bell pepper diced, yellow or red
- 1 cup carrot diced
- 1 cup red cabbage diced
- 6 green onion thinly sliced, white and green parts, medium
- 2 cups chicken breast rotisserie, diced
- 1 cup cilantro chopped, fresh
- ¼ cup sesame seeds
- ½ cup peanuts roughly chopped, salted
Instructions
- For the Ginger-Marmalade Dressing:
- Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
- For the Chopped Asian Chicken Salad:
- Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.
- Drizzle with ½ 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.
Notes
- * All veggies, as well as chicken, should be chopped in approximately ¼ inch dice.I like to use rotisserie chicken for this recipe, but any lean poultry would work well.
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