Ingredients: |
Ingredients: 2 Bonless skinless chicken breasts
3 Tablespoons reduced sodium soy sauce
2 Tablespoon rice wine vinegar
1 head Romaine lettuce , shredded
2 Tablespoon olive oil
4 cups shredded red cabbage
1 cup edamame, shelled
2/3 cup shredded carrots
1/2 cup show mien noddles
1/4 cup sliced almonds
salt and pepper
sesame ginger vinaigrette (see ingredients below)
Sesame Ginger Vinaigrette Ingredients:
1/4 cup vegetable or olive oil (whichever you prefer)
3 Tablespoon honey
2 Tablespoon rice wine vinegar
1/2 Tablespoon ground ginger
1 Tablespoon reduced sodium soy sauce
1 clover garlic, minced
2 teaspoon sriracha chili sauce (optional)
1 teaspoon sesame oil
pinch of salt and pepper
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Directions: |
Directions:INSTRUCTIONS FOR VINAIGRETTE:
1. Whisk together all ingredients until combined
INSTRUCTIONS FOR SALAD:
1. Combine chicken breast, soy sauce, and rice wine vinegar in a large bowl or resealable bag and let marinade i the refrigerator for at least 15 minutes. Remove the chicken from the marinade, and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Cut into thin strips.
3. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mien noddles, and almonds until combined . Toss with your desired amount of vinaigrette. Serve immediately. |
This recipe for Lighter Chinese Chicken Salad is from