Asian Chicken Salad
This recipe provides you with 67% of the daily value for protein from the chicken, and there are other nutritious vegetables in it, great combination!
Yield
5 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cup |
napa (Chinese) cabbage
sliced thin |
*
|
| 2 | each |
chicken breast halves, boneless, skin-on
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
scallions, spring or green onions
minced |
|
| ½ | cup |
almonds
sliced |
|
| ¼ | cup |
cilantro
chopped and fresh |
|
| 2 | tablespoons |
sesame seeds
toasted |
|
| 2 | tablespoon |
hijiki
or arame seaweed, soak in 1 cup warm water and chop, optional |
* |
| For the dressing | |||
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
rice vinegar
|
|
| 3 | tablespoons |
honey
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
napa (Chinese) cabbage
sliced thin |
*
|
| 2 | each |
chicken breast halves, boneless, skin-on
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
scallions, spring or green onions
minced |
|
| 118 | ml |
almonds
sliced |
|
| 59 | ml |
cilantro
chopped and fresh |
|
| 3E+1 | ml |
sesame seeds
toasted |
|
| 3E+1 | ml |
hijiki
or arame seaweed, soak in 1 cup warm water and chop, optional |
* |
| For the dressing: | |||
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
rice vinegar
|
|
| 45 | ml |
honey
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
Directions
Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel)or cast iron skillet large enough for chicken breasts under heat to get very hot in the middle of the broiler, about 7 inches from the heat source.
Season chicken with a little salt and pepper.
If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler.
Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method.
When done and cool enough to touch, remove skin, and cut into bite size pieces.
While pan is heating, thinly slice head of cabbage, and shred carrot.
Carrot is easily shredded in food processor with shredding blade.
Otherwise you can shred it by hand, or slice thin.
Chop cilantro and scallion and add to sliced almonds, cabbage and carrot mixture.
Squeeze excess water from hijiki, chop if needed, and add to salad.
Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper.
Toss with cabbage mixture and chicken.
Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)
