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Asian Chopped Chicken Salad

July 16, 2013

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This 90+ degree heat is not ideal for being 9 months pregnant. ¬†It’s just too sticky. ūüôā We are still waiting for baby #2 to get here and in the meantime, we are swimming often, nesting, and enjoying lots of one-on-one time with Anna.¬†

I am still cooking everyday and tomato basil mozzarella is still top on my list. ¬†But last night, I made this amazing salad. ¬†I am so bummed I didn’t make more for leftovers! ¬†This is a must-repeat. ¬†It had so many flavors and so much crunchiness!¬†

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Asian Chopped Chicken Salad

(adapted from Menu Musings.com)

  • 1/4 cup soy sauce
  • 2 Tbsp. teriyaki sauce
  • 3 Tbsp fresh ginger, peeled and finely chopped
  • 3 Tbsp cup olive oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 2 tsp sriracha sauce
  • 1 tsp kosher salt
  • 2 large chicken breasts, boneless and skinless
  • 1/3 cup seasoned rice vinegar
  • 1/4 cup finely chopped green onions (white and green parts)

Salad 

  • 1-2 lbs Napa cabbage, very thinly sliced
  • 1/2 – 1 c. shredded carrots¬†
  • 1/2 mango, diced
  • 2/3 cup freshly cut cilantro leaves, coarsely chopped
  • 1/2 cup cashew pieces, dry toasted + salted
  • 2 tsp. sesame seeds, toasted
  • 1/4 c. shredded basil
To make the dressing and marinade: 
  1. Mix together the soy sauce, ginger, teriyaki, oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.  
  2. Trim and clean 2-4 chicken breasts and place them in a gallon ziplock bag with 1/2 c. of marinade.  Mix chicken around so it gets covered with marinade.
  3. Save the rest of the marinade for the dressing.  
  4. Allow chicken to marinade for at least an hour before cooking on the grill or in a grill pan.
  5. To make the dressing Рadd rice vinegar and green onions (optional).  Save for later!
To make salad.
  1. In a large bowl, add the sliced cabbage, carrots, basil, cilantro,  sesame seeds, diced mango and cashews. 
  2. Add the grilled chicken and mix together.  
  3. Add dressing and serve!!

 
 Make extra for leftovers!!

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