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| Chicken Salad |
This Asian-inspired Chinese Chicken Salad is a vibrant and healthy dish that combines tender chicken with crisp vegetables, crunchy noodles, and a tangy, flavorful dressing. It's perfect for a light lunch, a satisfying dinner, or a potluck gathering.
Cuisine Type: International (Asian-inspired)
Dietary Preferences: Healthy, Customizable (can be made gluten-free)
Estimated Nutritional Information (per serving, based on ingredients listed below):
* Calories: Approximately 450-550
* Protein: 35-45g
* Carbohydrates: 30-40g
* Fat: 20-30g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Use a nutrition tracking app for a more accurate calculation.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
For the Chicken:
* 1.5 lbs boneless, skinless chicken breasts
* 1 tablespoon soy sauce (you can substitute with coconut aminos)
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1/2 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 1 tablespoon olive oil
For the Salad:
* 1 head romaine lettuce, chopped
* 1 cup shredded red cabbage
* 1 cup shredded carrots
* 1 cup snow peas, trimmed and thinly sliced
* 1 cup mandarin oranges, drained (fresh or canned)
* 1/2 cup sliced green onions (scallions)
* 1/2 cup chopped cilantro
* 1/2 cup slivered almonds, toasted
* 3 oz crispy chow mein noodles (or rice noodles for gluten-free)
For the Dressing:
* 1/4 cup rice vinegar
* 3 tablespoons soy sauce (you can substitute with coconut aminos)
* 2 tablespoons honey (or maple syrup for vegan option)
* 2 tablespoons sesame oil
* 1 tablespoon peanut butter (or almond butter)
* 1 tablespoon grated fresh ginger
* 1 clove garlic, minced
* 1/2 teaspoon red pepper flakes (optional, for heat)
Equipment:
* Large skillet or grill pan
* Large mixing bowl
* Small mixing bowl or jar for dressing
* Whisk
Instructions:
1. Prepare the Chicken:
* Marinate: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, ground ginger, and garlic powder. Add chicken breasts and toss to coat. Marinate for at least 15 minutes (or up to 1 hour) in the refrigerator.
* Cook: Heat olive oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard the marinade) and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
* Cool and Shred: Let the chicken cool slightly, then shred or dice into bite-sized pieces.
2. Prepare the Salad:
* Chop Vegetables: Wash and chop romaine lettuce, red cabbage, snow peas, green onions, and cilantro.
* Toast Almonds: Spread slivered almonds on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Observe to prevent burning.
* Combine Salad Ingredients: In a large mixing bowl, combine chopped romaine lettuce, shredded red cabbage, shredded carrots, sliced snow peas, mandarin oranges, green onions, cilantro, and toasted slivered almonds.
3. Make the Dressing:
* Whisk Dressing Ingredients: In a small mixing bowl or jar, whisk together rice vinegar, soy sauce (you can substitute with coconut aminos), honey (or maple syrup), sesame oil, peanut butter (or almond butter), grated ginger, and minced garlic. Add red pepper flakes if desired.
* Adjust Consistency: If the dressing is too thick, add a tablespoon of water at a time until the desired consistency is reached.
4. Assemble the Salad:
* Combine Chicken and Salad: Add the shredded or diced chicken to the large mixing bowl with the salad ingredients.
* Dress the Salad: Pour the dressing over the salad and chicken. Toss gently to coat evenly.
* Add Noodles: Just before serving, sprinkle crispy chow mein noodles (or rice noodles) over the salad.
5. Serve:
* Serve immediately.
* Garnish with extra green onions and cilantro, if desired.
Cooking Times:
* Chicken Marinade: 15 minutes - 1 hour
* Chicken Cooking: 12-16 minutes (6-8 minutes per side)
* Almond Toasting: 5-7 minutes
Serving Suggestions:
* Lunch: Serve as a light and refreshing lunch option.
* Dinner: Pair with a side of steamed rice or quinoa for a more substantial meal.
* Potluck: This salad is perfect for potlucks and gatherings as it can be made ahead of time (dress separately and add just before serving).
* Variations:
* Vegetarian/Vegan: Omit the chicken and add tofu, tempeh, or edamame.
* Spicy: Add more red pepper flakes to the dressing or a dash of sriracha.
* Gluten-Free: Use rice noodles instead of chow mein noodles and ensure soy sauce is gluten-free (tamari).
Tips for Success:
* Don't Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches 165°F (74°C).
* Dress Just Before Serving: Dressing the salad too far in advance will cause the lettuce to become soggy.
* Toast the Almonds: Toasting the almonds enhances their flavor and adds a delightful crunch.
* Customize to Your Taste: Adjust the ingredients and dressing to your liking. This recipe is a great base for experimentation!
* Make Ahead: The chicken and dressing can be made ahead of time and stored separately in the refrigerator. Assemble the salad just before serving.
Enjoy your delicious and healthy Chinese Chicken Salad!
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