EASY Asian Chicken Salad - with juicy chicken breast!!

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu is lower in calories and suitable for vegetarians.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and is more widely available.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is a healthier nut option with similar taste.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

Cut off the end of the Roma lettuce and discard it.

Shred the Roma lettuce into nice thin slices.

Cut half of the small head of red cabbage in half and shred it into long thin slices.

Slice the white and green parts of the green scallions into long slivers after cutting off the ends.

Chop up a small bunch of fresh cilantro.

Grate one large carrot and add it to the salad mix.

Toss the salad mix together and set it aside until ready to serve.

Measure out 1/3 cup of tamari sauce and set it aside.

Measure out 1/4 cup of rice vinegar and add it to the tamari sauce.

Add 1/3 cup of water to the mixture.

Add a few tablespoons of sesame seed oil to the mixture.

Add 1/4 cup of packed brown sugar to the mixture and whisk everything together.

Pour the mixture into a small saucepan and cook it over medium-low heat for about 10 to 15 minutes until it reduces and thickens into a glaze.

Heat a non-stick pan over medium heat and add a drizzle of olive oil.

Add the chicken breasts, cut into smaller pieces, to the pan and cook for a few minutes on each side until browned.

Once browned, add a little bit of the prepared sauce over the chicken for seasoning and glaze.

Place the pan into an oven preheated to 400°F and cook for about 15 to 18 minutes, checking with a thermometer to ensure it reaches 165°F.

Take the chicken out every couple of minutes to turn it for even seasoning.

Once cooked, slice the chicken into thin pieces.

Spoon a couple of large spoonfuls of the salad mix onto a plate.

Add a few slivers of canned mandarins on top of the salad.

Sprinkle sliced almonds over the salad for crunch.

Add dried chow noodles on top of the salad.

Place the sliced chicken on top of the salad.

Drizzle the remaining glaze over the chicken and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens