- July 12, 2017 at 12:17 am #379565
Asian Chopped Salad With Garlic-Ginger Chicken
1tbs sesame oil
3 cloves garlic, peeled and finely minced
1 inch-piece of ginger, grated
1/4 tsp salt
1.25 lb boneless chicken breasts
1 head butter lettuce, chopped
9-oz bag shredded cabbage
1 carrot, peeled and grated
1 cup shelled Edamame, defrosted
1 cucumber, chopped
2 stalks celery, chopped
2 scallions, chopped
2 tbs mint, chopped
2 tbs cilantro, chopped
2 tbs reduced sodium soy sauce
1 tbs sesame oil
1 tsp honey
juice of 1 lime
In a small bowl, mix together sesame oil, garlic, ginger, and salt. Rub all over chicken breasts and place in a zip-top bag in the refrigerator to marinate for 8 hours.
When ready to cook, oil the grates of a grill and set on medium-high heat. When hot, place chicken on the grill and cook 5 to 7 min per side until grill-marked and chicken registers 160° in its thickest part. Remove from grill and set aside to cool.
While chicken is grilling, toss lettuce, cabbage, carrot, Edamame, cucumber, celery, scallions, mint, and cilantro together in a large bowl. When chicken has cooled slightly, shred into bite sized pieces with a fork. Add to the bowl with the vegetables.
In a medium bowl, whisk together soy sauce, sesame oil, honey, and lime juice. Add to salad and toss to combine. Serve immediately. Serves 4
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