Inject a bit of zest into your weeknight meals by throwing together a delicious (and flavorful!) Asian Chicken Salad.
2 boneless, skinless chicken breasts
2 tablespoons of soy sauce
1 teaspoon of sesame oil
1/4 teaspoon of white pepper
4 cups of chopped romaine lettuce
1 cup of shredded red cabbage
1/3 cup of grated carrots
1/4 cup of shelled edamame
1 green onion, thinly sliced
1/4 cup of chow mein noodles, for serving
1/4 cup of sliced almonds, for serving
FOR THE SESAME VINAIGRETTE
1/4 cup plus 2 tablespoons of rice wine vinegar
1 clove garlic, pressed
1 tablespoon of sesame oil
1 tablespoon of sugar
1 teaspoon of freshly grated ginger
1 teaspoon of soy sauce
Preheat your oven to a temperature of 350 degrees F.
To prepare the vinaigrette, whisk together the rice wine vinegar, the garlic, sesame oil, the sugar, ginger and the soy sauce in a small bowl, then set it aside.
Combine the chicken, the soy sauce, sesame oil and the white pepper in a large bowl and let it marinate for a minimum of 30 minutes, turning mixture occasionally.
Add in the chicken and the marinade to a baking dish. Place it in theoven and bake it until it is cooked through and the juices run clear, which should take about 13-15 minutes. Let it cool before dicing it into bite-size pieces.
To assemble salad, place the romaine lettuce in a large bowl, then top it off with red cabbage, carrots, the edamame, the green onion and the chicken. Pour the sesame vinaigrette on top of the salad and gently toss it to combine.
Serve salad immediately after topping with chow mein noodles and the almonds, if desired.
Photo: Kitchen Aid