Chopped Asian Chicken Salad
There’s a burst of delicious flavor exploding in every bite. It’s also loaded with healthy, raw veggies, and lean protein. The Asian-inspired dressing is the fun little surprise part, combining sweet, sticky, and spicy.
Prep Time: 45 min.
Ingredients:
| FOR THE GINGER ORANGE DRESSING | |
| 3 Tbsps | rice vinegar |
| 3 Tbsps | sweet chili sauce |
| 2 tsps | sesame oil |
| 1 tsp | soy sauce |
| 4 Tbsps | orange marmalade, finely chop any large orange pieces |
| 2 tsps | fresh ginger |
| 1 Tbsp | honey |
| 1 Tbsp | fresh lime juice |
| 1/2 tsp | kosher salt |
| FOR THE CHOPPED ASIAN CHICKEN SALAD: | |
| 1 cup | diced, *red or yellow bell pepper |
| 1 cup | carrot*, diced |
| 1 cup | red cabbage*, diced |
| 6 | medium green onions, thinly sliced, white and green parts |
| 2 cups | diced *rotisserie chicken breasts |
| 1 cup | fresh cilantro, chopped |
| 1/4 cup | sesame seeds |
| 1/2 cup | salted peanut, roughly chopped |
Directions:
Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.
Drizzle with 1/2 cup of the dressing and toss to coat veggies and chicken with the dressing.
Transfer to a serving platter or divide between 4 dinner-size plates. Sprinkle with chopped peanuts and pass extra dressing at the table.
*All veggies, as well as chicken, should be chopped in approximately 1/4 inch dice. I like to use rotisserie chicken for this recipe, but any lean poultry would work well.
Source: parade.condenast.com
