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Asian Chicken Salad
Adapted from WH foods healthy recipe of the day; Prep and Cook Time: 30 minutes; serves 4
2 boneless chicken breasts, skin on
5 cups Chinese cabbage, sliced thin
½ cup shredded carrot
½ cup minced scallion
½ cup sliced almonds
¼ cup chopped fresh cilantro
2 TBS toasted sesame seeds
Optional: 2 TBS dried hijiki or arame seaweed
Dressing
2 TBS extra olive oil
2 TBS soy sauce
¼ cup rice vinegar
3 Tablespoons honey
pinch red pepper flakes
salt & white pepper to taste
To cook chicken, poach it in water or stock for about 15 minutes. Allow to cool.
If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
While chicken is cooking, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop cilantro and scallions. Add to cabbage and carrot mixture. Add sliced almonds. Squeeze excess water from hijiki or arame, chop if needed, and add to salad.
Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)