Monday, February 4, 2013

asian chicken salad

Okay, I know you are probably thinking, boring.
But, I promise this is anything but!
This is packed with flavor and only has around 400 calories for 2 1/2 cups!!
You get this huge plate of salad with fruit and nuts and chicken and a spicy dressing!

Asian Chicken Salad
Serves 4.
From Ellie Krieger
1 tablespoon low-sodium soy sauce
1/2 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breast halves
6 cups thinly sliced napa cabbage...about 1/2 a head
2 cups thinly shredded red cabbage
1 large carrot, shredded...about a cup
3 scallions, thinly sliced
1 8-ounce can of sliced water chestnuts, drained and rinsed
1 11-ounce can of mandarin oranges, drained
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons canola oil
2 tablespoons dark brown sugar, packed
1 1/2 - 3 teaspoons Sriracha....depending on how spicy you want it
1 1/2 teaspoons toasted sesame oil
1 clove garlic, minced
1 teaspoon minced fresh ginger
A handful sliced toasted almonds, each plate, for garnish

Preheat oven to 350*.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13-15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine napa cabbage, red cabbage, carrot, scallions, water chestnuts, mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with toasted almonds.


  1. Sounds yummy! Too bad my husband does NOT mix sweet and savory for dinners. Maybe Reagan and I will make this for lunch one day!


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