Friday, June 26, 2015

Summer Recipe: Asian Chicken Salad

Summer is time for light and healthy meals with fresh ingredients. I love this Asian Chicken Salad because it is full of flavor, while still being a healthy and easy weeknight meal. Make a big batch and then take it for lunch to work the next day.

This recipe is from The Food Network and makes 4 servings.

Asian Chicken Salad

The Food Network Magazine


1/3 Cup Rice Vinegar 
2 Tablespoons Soy Sauce 
2 Tablespoons Honey Mustard 
1 Tablespoon Grated, Peeled Ginger 
3 Tablespoons Vegetable Oil 
3 Tablespoons Sesame Oil 
1 Lb Skinless Chicken Breast 
1 Head Napa Cabbage Chopped 
1 Medium Carrot Sliced 
4 Scallions Thinly Sliced 
1/4 Lb Snow Peas Sliced 
Kosher Salt to taste
1/2 Cup Chow Mein Noodles 


Make the dressing first by combining the rice vinegar, soy sauce, honey mustard, ginger, vegetable oil and sesame oil. Whisk together until completely combined. Pour 1/4 of the dressing into a separate bowl and add the chicken breast chopped. Allow chicken to marinate in the dressing for about 10 minutes. Take the chicken out of the marinate and grill for about 4-5 minutes on each side until cooked through. Meanwhile toss all the salad vegetables in a large bowl: cabbage, carrots, scallions and snow peas. Add salt and pepper to taste. Cut the chicken into bit sized pieces and toss into salad with chow mien noodles. Serve with dressing on the side and enjoy! 

Leave your comments and questions for Polished Pinstripes below and let me know what summer recipes you would like to see highlighted next week! 

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