Description
A vibrant salad bursting with flavors and textures, featuring fresh greens, succulent chicken, and a delightful dressing.
Ingredients
Scale
- 1 large head of romaine or butter lettuce
- ½ small head red cabbage
- ½ small head Napa cabbage
- 2 to 3 large carrots (grated)
- 3 green onions (chopped)
- ¼ cup freshly chopped cilantro
- 1 cup cooked edamame beans
- 1 cup canned mandarins (drained of juices)
- ¼ cup sliced almonds
- 1 cup wonton crisps
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seed oil
- 1 to 2 tbsp honey
- 1 tbsp sesame seeds
- 1 pressed garlic clove
- 1 tsp grated or pureed ginger
- 4 large boneless, skinless chicken breasts
- 1 tbsp cooking oil
- ¼ cup soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tbsp sesame seed oil
- 1 tbsp rice vinegar
- 5 to 6 garlic cloves (finely minced or pressed)
- 1 tbsp ginger (pureed or grated)
- 1 ½ tbsp cornstarch (or 1 tbsp arrowroot powder)
- 2 tbsp water
- Sesame seeds (for garnish)
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper. Heat cooking oil in a non-stick skillet over medium-high heat.
- Cook the chicken for about 6-7 minutes per side, searing until golden brown and fully cooked.
- Create the sauce: In a bowl, whisk together soy sauce, water, brown sugar, sesame oil, rice vinegar, garlic, ginger, and cornstarch. Pour over cooked chicken and simmer until the sauce thickens slightly. Let cool before slicing.
- Chop greens: While the chicken cooks, slice the romaine, red cabbage, and Napa cabbage thinly. Grate the carrots and chop the green onions.
- Mix ingredients: In a large mixing bowl, combine all vegetables, cilantro, edamame, and mandarins. Toss gently.
- Whisk together dressing: In a separate bowl, whisk soy sauce, rice vinegar, sesame oil, honey, sesame seeds, garlic, and ginger until smooth.
- Combine chicken and vegetables: Slice the cooled teriyaki chicken and layer over the mixed salad.
- Dress the salad: Drizzle dressing over the salad and toss gently.
- Garnish with wonton crisps and extra sesame seeds before serving.
Notes
For a vegan version, substitute chicken with tofu and honey with agave syrup. Keep salad components separate to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg