Asian Chicken Salad

Name: Asian Chicken Salad
Yield: 5
Cuisine: Asian
Ingredients: napa (Chinese) cabbage; chicken breast halves, boneless, skin-on; carrots; scallions, spring or green onions; almonds; cilantro; sesame seeds; hijiki; olive oil, extra-virgin; soy sauce, tamari; rice vinegar; honey; red pepper flakes; salt and white pepper

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 servings

Prep

10 min

Cook

30 min

Ready

40 min

Trans-fat Free

Ingredients

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.