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By Loretta Tozier

Asian Chicken Salad

Name: Asian Chicken Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 tablespoon freshly grated ginger; 1 medium garlic clove (crushed); sea salt & freshly ground black pepper (to taste); sea salt & freshly ground black pepper (to taste); 1/4 cup rice wine vinegar; 3 tablespoons toasted sesame oil; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon fresh lemon juice; 1/4 cup extra-virgin olive oil; 1 teaspoon sesame seeds (toasted); 2 boneless skinless chicken breasts; 1 bunch romaine lettuce (chopped); 1/2 small red cabbage (shredded); 1 medium red bell pepper (julienned); 1 cup shredded carrots; 3 green onions (sliced); 1 11-oz. can mandarin oranges, drained well; 1 cup wonton strips (salad topper); 1/4 cup sliced almonds (optional)

7 steps

Prep:30minCook:10min

Lots of color and crunch combine to create a beautiful and delicious, not to mention healthy, version of Asian Chicken Salad that you can make at home.

Updated at: Thu, 17 Aug 2023 06:05:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories517.4 kcal (26%)

Total Fat32.2 g (46%)

Carbs33 g (13%)

Sugars15.3 g (17%)

Protein29 g (58%)

Sodium545.6 mg (27%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Grate the ginger and place in a small bowl with a crushed garlic clove. Sprinkle with sea salt and muddle to make a paste.

Step 2

Add the rice wine vinegar, sesame oil, soy sauce, honey, and lemon juice and whisk until combined. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper to taste and stir in the toasted sesame seeds.

Step 3

Pat the chicken dry with paper towels and place in a large resealable plastic bag. Pour half of the vinaigrette into the bag with the chicken Seal the bag and refrigerate for 30 minutes. Reserve the remaining vinaigrette for tossing the salad.

Step 4

While the chicken marinates, toss together the romaine, red cabbage,, red bell pepper, carrots, green onions, and mandarin oranges in a large bowl and set aside.

Step 5

Preheat the grill to medium high heat, approximately 400 degrees. Cook the chicken over direct heat (discard the marinade in the bag) for 10 minutes, turning once, until the juices run clear and the chicken is done.

Step 6

Remove the chicken to a cutting board and let rest for 5 minutes before slicing or cutting into cubes.

Step 7

Add the chicken to the salad and drizzle with the reserved vinaigrette. Top with wonton strips and almonds and serve.

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