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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Marinade:
2 tbsp freshly minced ginger
2 tbsp freshly minced garlic
2 tbsp sesame oil
1/3 cup low sodium soy sauce
2 limes, juiced
1 jalapeno, roughly chopped with seeds
1/4 cup orange juice
2 tbsp mirin
1/4 cup black sesame seeds
Salad
1 pound chicken breasts
1/2 cup julienne-cut carrots
1/2 cup julienne-cut celery
1/2 cup cleaned and halved snow peas
1/2 cup julienne-cut red bell peppers
1/2 cup julienne-cut red cabbage
1/2 cup julienne-cut bok choy or napa cabbage
1/2 cup julienne-cut green onions
1/2 cup cleaned and picked cilantro leaves
1/2 cup salted and roasted peanuts
Ginger dressing (available at most large grocery stores)
1 cup crispy julienne-cut wontons (see note)
Prepare marinade. Add chicken, cover and let marinate in refrigerator 8 hours.
When ready to prepare, remove chicken from marinade, discard marinade. Grill chicken breasts until cooked through. Cool slightly, then cut into julienne strips.
To assemble: Combine all of the vegetables, peanuts and the black sesame seeds. Add grilled chicken. Toss with some of the ginger dressing and divide among 4 serving plates. Top individual servings with crispy wontons. Serves 4
Note: To make crispy wontons, buy uncooked wonton skins and cut into thin strips. Fry in hot oil until crisp. Remove from oil with slotted spoon and set on paper towel to drain.
Marinade: Combine all ingredients and mix well.
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ASIAN CHICKEN SALAD WITH CRISPY WONTONS AND PEANUT GINGER DRESSING
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Marinade:
2 tbsp freshly minced ginger
2 tbsp freshly minced garlic
2 tbsp sesame oil
1/3 cup low sodium soy sauce
2 limes, juiced
1 jalapeno, roughly chopped with seeds
1/4 cup orange juice
2 tbsp mirin
1/4 cup black sesame seeds
Salad
1 pound chicken breasts
1/2 cup julienne-cut carrots
1/2 cup julienne-cut celery
1/2 cup cleaned and halved snow peas
1/2 cup julienne-cut red bell peppers
1/2 cup julienne-cut red cabbage
1/2 cup julienne-cut bok choy or napa cabbage
1/2 cup julienne-cut green onions
1/2 cup cleaned and picked cilantro leaves
1/2 cup salted and roasted peanuts
Ginger dressing (available at most large grocery stores)
1 cup crispy julienne-cut wontons (see note)
Prepare marinade. Add chicken, cover and let marinate in refrigerator 8 hours.
When ready to prepare, remove chicken from marinade, discard marinade. Grill chicken breasts until cooked through. Cool slightly, then cut into julienne strips.
To assemble: Combine all of the vegetables, peanuts and the black sesame seeds. Add grilled chicken. Toss with some of the ginger dressing and divide among 4 serving plates. Top individual servings with crispy wontons. Serves 4
Note: To make crispy wontons, buy uncooked wonton skins and cut into thin strips. Fry in hot oil until crisp. Remove from oil with slotted spoon and set on paper towel to drain.
Marinade: Combine all ingredients and mix well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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