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Asian. Chicken Salad
Asian. Chicken Salad

Before you jump to Asian. Chicken Salad recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

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You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to asian. chicken salad recipe. To cook asian. chicken salad you only need 28 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Asian. Chicken Salad:
  1. Use CHICKEN
  2. Get 1 lb boneless, skinless chicken breasts
  3. Get 2 tbsp mayonnaise
  4. Take 1 tbsp soy sauce
  5. You need 1 tsp kung pao dry seasoning blend
  6. Take 1/2 tsp black pepper
  7. Provide SALAD DRESSING
  8. You need 1 shallot, chopped
  9. Use 2 tbsp chopped celery
  10. Use 1/3 cup peanut or canola oil
  11. Take 1/3 cup seasoned rice vinegar
  12. Get 1/4 tsp ground ginger
  13. Use 2 tbsp tamari soy sauce
  14. Provide 2 tsp granulated sugar
  15. Provide 1 garlic clove
  16. You need 1 tbsp fresh lemon juice
  17. Get 1/4 tsp black pepper and salt to taste, keep in mind soy sauce is salty. I don't add any additional salt so taste and adjust if you think you need more.
  18. Use 1 tsp sriracha hot sauce
  19. Prepare 1 tsp black sesame seeds
  20. Prepare 1 tsp white seasame seeds
  21. Provide SALAD
  22. Take 6 cup Asian slaw mix, which is a blend of shredded napa cabbage, shredded carrots and thinly sliced celery
  23. Provide 2 small cucumbers, sliced
  24. Take 1 small red onion, thinly sliced
  25. Get 1/4 cup julienned peeled apple, I used a tart granny Smith apple
  26. Provide 1/2 pints grape or cherry tomatos
  27. Provide 2 tbsp roasted almonds
  28. Get 2 tbsp roasted peanuts
Instructions to make Asian. Chicken Salad:
  1. MAKE SALAD DRESSING
  2. Combine all salad dressing ingredients EXCEPT seasame seeds in a food processor or blender until smooth, transfer to a bowl and stir in sesame seeds, set aside
  3. COOK CHICKEN
  4. Preheat oven to 375. Line a baking dish with foil, spray with non stick spray
  5. In a small bowl combine mayonnaise, soy sauce, kung pao seasoning and pepper, whisk until smooth
  6. Brush chicken all.over with.seasoned mayonnaise/soy mixture., place on prepared dish and roast about 15 minutes, until chicken is just cooked through. Keep in mind thinner breasts may cook.faster and thicker ones a bit longer. For juicy chicken don't.overcook. Let chicken rest 5 to 10 minutes before slicing
  7. Combine all salad ingredients in a bowl, toss with enough dressing to lightly coat. Turn out onto serving platter. Slice chicken and top salad with chicken. Serve extra dressing on the side

Combine cabbage, green onions, chicken and sunflower seeds in a large bowl. Add the ramen/almond mixture and stir well. Add dressing and stir to coat. I generally prepare the dressing right before serving. To make the salad: In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro.

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