This Asian chicken salad is a healthy favorite in our family! Chow mein noodles, cabbage, edmame, carrots, chicken, marinated chicken, and Asian dressing.
SCALE
INGREDIENTS
- 1/4 cup chopped green onions
- 2–3 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
- 1/2 cup whole almonds, chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- toasted sesame seeds (optional)
- 2 chicken breasts
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 piece minced ginger (about 1 tbs. for me)
- 2 tablespoons sugar
- 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)
- 2 cups chow mein noodles (dry crunchy kind)
INSTRUCTIONS
- Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
- Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
- Toss with dressing of your choice and chow mein noodles just before serving.
NOTES
Dressing: I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, 1/4 cup oil, 3 tablespoons white vinegar, 1/2 cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about 1/3 cup water.
DON’T add the chow mein noodles until you are ready to eat the salad – the moisture from the vegetables and chicken will make the noodles lose their crunch.
Nutritional Information includes my peanut dressing!
