Asian Chicken Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¼ cup teriyaki sauce
- 3 chicken thighs (skinless and boneless)
- ¼ cup extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes (optional)
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 2 hearts of romaine lettuce (chopped)
- 1 cup red cabbage (shredded)
- 1 red bell pepper (thinly sliced)
- 1 cup carrots (julienned)
- 4 green onions (thinly sliced)
- ¼ cup cilantro
- ¼ cup roasted cashews
- ½ cup fried wonton chips
Method
- Marinate the chicken in teriyaki sauce for 30 minutes.
- Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it's charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.
- Combine all of the ingredients in a jar, screw on the lid and shake well.
- Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.
- Add the vegetables and chicken to a bowl, toss with the salad dressing.
- Top with cashews and wonton chips right before serving.