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Healthy Recipe: ASIAN CHICKEN SALAD

Posted on Feb 24, 2014 by Chef Karla Williams








Asian Chicken Salad (420x279)

 

ASIAN CHICKEN SALAD

Ingredients

 

Chicken Marinade:

1/3 cup Low sodium soy sauce

1/3 cup Brown sugar

1/3 cup Water

2 ½ teaspoons Green Onion, chopped

2 ½ teaspoons Fresh ginger minced

 

Dressing:

1 ½ tablespoons Sesame oil

1 ½ tablespoons Olive oil

½ tablespoon Fresh ginger

2 ½ tablespoons Sugar

3 tablespoons Rice wine vinegar

3 ½ teaspoons Oyster sauce

½ tablespoon Cilantro

¼ teaspoons Salt

4 teaspoons Water

¼ teaspoon Garlic

1 Roasted poblano, peeled and chopped

Salad:

12 cups Cabbage, shredded

2 cups Red bell peppers, julienned

½ cup Ramen noodles, raw, chopped

2 Chicken breast (4 ounces each)

Method:

    • Combine all marinade ingredients into a large bowl or Ziploc bag.
    • Add the chicken to the marinade, allow to marinade at least 2 hours or overnight.
    • Combine all dressing ingredients into a blender. Blend until smooth.
    • Bake chicken breast until cooked through, about 14-16 minutes or until the internal temperature reaches 160 degrees. Allow the chicken to carry over cook to 165 degrees.
    • Once the chicken is perfectly cooked, shred it.
    • Combine cooked chicken, cabbage and peppers tossed in dressing and top with raw ramen noodles.


Serves: 4

Serving Size: 1 Salad= 3 cups cabbage/1/2 cup bell peppers/2 tablespoons ramen/ 2 ounces chicken/2 ounces dressing

Calories: 371

Fat: 10.5 grams

Protein: 15 grams


RESERVE
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