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Healthy Chinese Chicken Salad with Sesame Dressing
This light, flavorful salad is a healthy way to enjoy the Asian flavors you love!
© The Weary Chef 2013-2016
Author: Andi Gleeson
:
Salad
2 tbsp. lemon juice
1 tsp. soy sauce
1/2 tsp. sriracha hot sauce, or to taste
2 boneless, skinless chicken breasts
1 head napa cabbage, thinly sliced
1 cup chopped sugar snap peas, snow peas can be substituted if you prefer
1 large carrot, sliced thin diagonally
3 clementine oranges (AKA "cuties"), peeled and segmented
1/4 c. cashew pieces
1 avocado, sliced or diced
Dressing
2 tbsp. toasted sesame oil
3 tbsp. seasoned rice vinegar
1 tsp. soy sauce
1/4 tsp. garlic powder
1/2 tsp. sugar
1 tsp. toasted sesame seeds, plus more to sprinkle on top if desired
Instructions:
In a small bowl, stir together lemon juice, soy sauce, and sriracha. Add chicken, and flip to coat evenly. Allow to marinade for at least 5 minutes or up to 8 hours.
Spray a medium skillet with cooking spray, and heat over medium high heat. Add seasoned chicken breast, and cook about 7 minutes per side, until cooked through. Remove to cutting board.
In a small container with tight fitting lid, add sesame oil, vinegar, soy sauce, garlic powder, sugar, and sesame seeds. Cover tightly, and shake well to combine. Set aside.
In a large salad bowl, add cabbage, snap peas, carrots, oranges, and cashews.
Shred chicken with two forks, and add to salad bowl. Pour dressing over the salad, and toss well to combine. Arrange avocado slices or cubes over the top of the salad, and sprinkle lightly with sesame seeds before serving. (You can add the avocado to the entire salad or to individual portions depending on your preference.)
Healthy Chinese Chicken Salad with Sesame Dressing - The Weary Chef
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This light, flavorful salad is a healthy way to enjoy the Asian flavors you love!
© The Weary Chef 2013-2016
Author: Andi Gleeson
:
Salad
2 tbsp. lemon juice
1 tsp. soy sauce
1/2 tsp. sriracha hot sauce, or to taste
2 boneless, skinless chicken breasts
1 head napa cabbage, thinly sliced
1 cup chopped sugar snap peas, snow peas can be substituted if you prefer
1 large carrot, sliced thin diagonally
3 clementine oranges (AKA "cuties"), peeled and segmented
1/4 c. cashew pieces
1 avocado, sliced or diced
Dressing
2 tbsp. toasted sesame oil
3 tbsp. seasoned rice vinegar
1 tsp. soy sauce
1/4 tsp. garlic powder
1/2 tsp. sugar
1 tsp. toasted sesame seeds, plus more to sprinkle on top if desired
Instructions:
In a small bowl, stir together lemon juice, soy sauce, and sriracha. Add chicken, and flip to coat evenly. Allow to marinade for at least 5 minutes or up to 8 hours.
Spray a medium skillet with cooking spray, and heat over medium high heat. Add seasoned chicken breast, and cook about 7 minutes per side, until cooked through. Remove to cutting board.
In a small container with tight fitting lid, add sesame oil, vinegar, soy sauce, garlic powder, sugar, and sesame seeds. Cover tightly, and shake well to combine. Set aside.
In a large salad bowl, add cabbage, snap peas, carrots, oranges, and cashews.
Shred chicken with two forks, and add to salad bowl. Pour dressing over the salad, and toss well to combine. Arrange avocado slices or cubes over the top of the salad, and sprinkle lightly with sesame seeds before serving. (You can add the avocado to the entire salad or to individual portions depending on your preference.)
Healthy Chinese Chicken Salad with Sesame Dressing - The Weary Chef
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