Name: Amazing Asian Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Rice vinegar - ¼ cup; Sesame oil - ¼ cup; Green onions, chopped - 3; Garlic, minced - 2 cloves; White sugar - 2 tablespoons; Ground ginger - 2 tablespoons; Soy sauce - 2 tablespoons; Vegetable oil - 1 tablespoon; Ground coriander - 1 teaspoon; Prepared yellow mustard - 2 teaspoons; Skinless, boneless chicken breast halves - 4; Shredded green cabbage - ¼ medium head; Shredded red cabbage - ¼ medium head; Carrots, shredded - 2 large; Green onions, chopped - 3; Cilantro, coarsely chopped leaves - ½ bunch; Slivered almonds - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Amazing Asian Chicken Salad

1. Rice vinegar - ¼ cup

2. Sesame oil - ¼ cup

3. Green onions, chopped - 3

4. Garlic, minced - 2 cloves

5. White sugar - 2 tablespoons

6. Ground ginger - 2 tablespoons

7. Soy sauce - 2 tablespoons

8. Vegetable oil - 1 tablespoon

9. Ground coriander - 1 teaspoon

10. Prepared yellow mustard - 2 teaspoons

11. Skinless, boneless chicken breast halves - 4

12. Shredded green cabbage - ¼ medium head

13. Shredded red cabbage - ¼ medium head

14. Carrots, shredded - 2 large

15. Green onions, chopped - 3

16. Cilantro, coarsely chopped leaves - ½ bunch

17. Slivered almonds - ½ cup

How to cook deliciously - Amazing Asian Chicken Salad

1. Stage

Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.

2. Stage

Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.

3. Stage

Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.

4. Stage

To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.