Lighter Chinese Chicken Salad
A lighter version of the ever-popular Chinese Chicken Salad!
Foto: Gimme Some Oven — Ali
Ingredients
- 2 boneless skinless chicken breasts
- 3 Tbsp . soy sauce
- 2 Tbsp . rice wine vinegar
- salt and pepper
- 2 Tbsp . olive oil
- 1 head Romaine lettuce, shredded
- 4 cups shredded red cabbage
- 1 cup edamame
- 2/3 cup shredded carrots
- 1/2 cup chow mein noodles
- 1/4 cup sliced almonds, toasted
- sesame ginger vinaigrette (see ingrediente below)
- 1/4 cup vegetable or olive oil
- 3 Tbsp . honey
- 2 Tbsp . rice wine vinegar
- 1 Tbsp . grated fresh ginger
- 1 Tbsp . soy sauce
- 1 clove garlic, minced
- 2 tsp . sriracha chile sauce (optional)
- 1 tsp . sesame oil
- pinch of salt and pepper
Steps
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Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
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Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Then cut into thin strips.
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In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. Toss with your desired amount of vinaigrette. Serve immediately.
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Whisk together all ingredients until combined. You can add more sriracha for an extra kick.
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