This 90+ degree heat is not ideal for being 9 months pregnant. It’s just too sticky. 🙂 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!
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:
- Mix together the soy sauce, ginger, teriyaki, oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.
- 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.
- Save the rest of the marinade for the dressing.
- Allow chicken to marinade for at least an hour before cooking on the grill or in a grill pan.
- To make the dressing – add rice vinegar and green onions (optional). Save for later!
To make salad.
- In a large bowl, add the sliced cabbage, carrots, basil, cilantro, sesame seeds, diced mango and cashews.
- Add the grilled chicken and mix together.
- Add dressing and serve!!
Make extra for leftovers!!
