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Asian Chicken Salad

This hearty and flavorful Asian Chicken Salad is made with cabbage, mandarin oranges, cucumbers, bell peppers, almonds, marinated chicken and an easy homemade dressing.
Servings 4 people
Calories 457 kcal

Ingredients
  

Marinade and Dressing

  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Fresh chopped ginger
  • 1/4 cup Olive oil
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Sesame oil
  • 1/2 teaspoon Sriracha hot sauce or more, to taste
  • 1/2 teaspoon Salt
  • 1/4 cup Red wine vinegar
  • 2 Green onions finely chopped
  • 2 Boneless skinless breasts

Salad

  • 1 Large head romaine or green leafy lettuce chopped
  • 2 cups Chopped red green or napa cabbage
  • 1/2 English cucumber sliced
  • 1 Carrot shredded
  • 1/2 cup Sliced almonds or cashews
  • 1 Bell pepper chopped
  • 11 Ounce can mandarin oranges drained
  • 1/2 cup Chopped fresh cilantro

Topping

  • Handful Crunchy chow mein noodles or wonton strips optional

Instructions
 

Marinade

  • Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
  • Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.
  • To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.

Salad

  • Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.
  • Grill the chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through.
  • Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.
  • Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.
Keyword Paleo
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