Marinade:

Pinch of ginger, zested

1/8 tsp garlic, zested

1 green onions, sliced

1/4 cup low sodium soy sauce

1 tbsp honey

2 tbsp olive oil

2 tbsp rice vinegar

1 tsp sesame oil

 

Chicken:

1 ½ lb chicken breast, sliced

2 tbsp corn starch

 

Dressing:

pinch of ginger, zested

1/8 tsp garlic, zested

1/4 cup low sodium soy sauce

2 tbsp honey

2 tbsp olive oil

2 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp sesame seeds

 

Salad:

1/2 cabbage, shredded

1/2 savoy cabbage, shredded

1 small carrot, thinly julienned

1 tbsp chopped cilantro

3 tbsp cashews

3 tbsp sliced almonds

¼ cup wonton strips

asian chicken salad edited-15

Instructions:

1. In a medium sized bowl combine the marinade ingredients as followed: ginger, garlic, green onion, soy sauce, honey, olive oil, rice vinegar, and sesame oil. Whisk together until well blended, then set aside.

asian chicken salad edited-2  asian chicken salad edited-3  asian chicken salad edited-4

2. Cut the chicken breast into strips and place them in a bowl. Pour the marinade over the chicken and let it sit for at least 30 minutes or up to 2 hours.

asian chicken salad edited-5  asian chicken salad edited-7

3. Meanwhile, combine the dressing ingredients as followed: ginger, garlic, soy sauce, honey, olive oil, rice vinegar, sesame oil, and sesame seeds. The dressing and marinade are very similar except the dressing doesn’t have green onion, but has more honey and a little bit of sesame seeds.

asian chicken salad edited-8

4. Once the chicken has marinated, remove it from the marinade and sprinkle the corn starch over it. Cook it for 3 minutes (or until golden brown) on each side on a greased skillet over high heat. After the chicken is fulled cooked and cooled down, cut into smaller strips and set aside.

IMG_0696  IMG_0701  asian chicken salad edited-10

5. In a large bowl, combine both shredded cabbages, carrot, cilantro, cashews, almonds, and wonton strips. Then add in the chicken and last pour the dressing over the salad.

asian chicken salad edited-9  asian chicken salad edited-12

Asian Chicken Salad-3

 

Asian Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Marinade:
  • Pinch of ginger, zested
  • ⅛ tsp garlic, zested
  • 1 green onions, sliced
  • ¼ cup low sodium soy sauce
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Chicken:
  • 1 ½ lb chicken breast, sliced
  • 2 tbsp corn starch
  • Dressing:
  • pinch of ginger, zested
  • ⅛ tsp garlic, zested
  • ¼ cup low sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp cup olive oil
  • 2 tbsp cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp sesame seeds
  • Salad:
  • ½ cabbage, shredded
  • ½ savoy cabbage, shredded
  • 1 small carrot, thinly julienned
  • 1 tbsp chopped cilantro
  • 3 tbsp cashews
  • 3 tbsp sliced almonds
  • ¼ cup wonton strips
Instructions
  1. In a medium sized bowl combine the marinade ingredients as followed: ginger, garlic, green onion, soy sauce, honey, olive oil, rice vinegar, and sesame oil. Whisk together until well blended, then set aside.
  2. Cut the chicken breast into strips and place them in a bowl. Pour the marinade over the chicken and let it sit for at least 30 minutes or up to 2 hours.
  3. Meanwhile, combine the dressing ingredients as followed: ginger, garlic, soy sauce, honey, olive oil, rice vinegar, sesame oil, and sesame seeds. The dressing and marinade are very similar except the dressing doesn't have green onion, but has more honey and a little bit of sesame seeds.
  4. Once the chicken has marinated, remove it from the marinade and sprinkle the corn starch over it. Cook it for 3 minutes (or until golden brown) on each side on a greased skillet over high heat. After the chicken is fulled cooked and cooled down,cut into strips and set aside.
  5. In a large bowl, combine both shredded cabbages, carrot, cilantro, cashews, almonds, and wonton strips. Then add in the chicken and last pour the dressing over the salad.