Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Asian Chopped Salad With Garlic-Ginger Chicken

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      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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Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Asian Chopped Salad With Garlic-Ginger Chicken