Ingredients: |
Ingredients: 4 large chicken breast halves
5 tablespoons soy sauce, divided
4-1/2 teaspoons sesame oil, divided
4 tablespoons peanut oil or grapeseed oil
2/3 cup unseasoned rice wine vinegar
4 tablespoons agave
2 tablespoons fresh ginger, grated
1 tablespoon garlic, minced
2 tablespoons green onions, finely chopped
1/2 teaspoon red chili pepper flakes
2 teaspoons Dijon mustard or Chinese hot mustard
2 tablespoons sesame seeds, toasted*
2 large heads romaine lettuce
2 bags carrot and cabbage mix (Trader Joe's)
1 bell pepper, sliced
1/2 pound pea pods, cut in halves
1 can mandarin oranges, drained
1 cup chow mein noodles
1/2 cup slivered, toasted almonds
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Directions: |
Directions:Preheat oven to 350º. Spray a large baking pan with oil. In small bowl, whisk together 1/2 teaspoon sesame oil with 1 tablespoon soy sauce. Lay chicken breasts evenly in pan and brush with soy sauce and sesame oil mixture. Bake for 40 minutes or until juices run clear. Allow chicken breasts to cool. when cool, shred chicken with 2 forks or with your fingers. Refrigerate until chilled.
Meanwhile, prepare the salad dressing. In a jar, blend together the remaining 4 teaspoons sesame oil, remaining 4 tablespoons of soy sauce, peanut or grape seed oil, rice wine vinegar, agave, grated ginger, minced garlic, chopped green onions, red chili pepper flakes, Dijon mustard and toasted sesame seeds. Chill dressing.
In a large salad bowl, place prepared romaine lettuce, carrot and cabbage mix, bell pepper slices, sliced pea pods, mandarin oranges, chow mien noodles and toasted almonds. Toss with chilled chicken and dressing and serve. Delicious!
*To prepare toasted sesame seeds, place raw sesame seeds in a small non-stick frying pan over medium heat. Stir frequently until golden brown, about 5 minutes. |
This recipe for Asian Chicken Salad is from