Chinese Chickie Salad

chinese-chicken-healthy salad-recipe
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Chinese Chickie Salad
Prep Time:
Cook time:
Total time:
Yield: 6 Servings 

  • 1 pound skinless, boneless chicken breasts.
  • 1/2 headnapa cabbage, thinly shredded.
  • 1/2 cup red bell pepper into thin strips.
  • 1/2 head romaine lettuce, thinly sliced.
  • 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup).
  • 1 large carrot, shredded (about 2 cups).
  • 2 tsp cilantro, finely chopped.
  • 3 tsp light soy sauce.
  • 1 tsp minced garlic.
  • 1/2 tsp dried basil.
  • 1 tsp honey.
  • 3 tsp sesame oil.
  • 1/2 cup canola oil.
  • 2 tsp dijon mustard.
  • 2 tbsp rice wine vinegar.
  • Salt and freshly ground pepper.
  • 1/4 cup chopped fresh mint leaves.
  • Mandarin orange slices.
  • Preheat oven to 350 degrees F.
  • Combine 1 tsp soy sauce and 1 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 12 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
  • Whisk together the vinegar, 2 tsp soy sauce, honey, mustard, basil, garlic, 2 tsp sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, cilantro, red bell pepper and scallions in a large bowl. Add the dressing and toss to combine.
  • Transfer to a serving platter and top with the chicken, chopped mint. Garnish with orange slices.
Chinese Chickie Salad

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