Name: Asian Chicken Salad with Zesty Ginger Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Ingredients: 4 cups chopped napa cabbage; 2 cups chopped red cabbage; 1/2 cup shredded carrots; 1/2 cup snap peas; 1/3 cup baby corn; 1/3 cup bean sprouts; 1 sliced red bell pepper; 4 chopped green onions; 1/2 cup chopped fresh cilantro; 2 chicken fillets, pounded; Salt and pepper, to taste; 2 Tbsp rice vinegar; 1 Tbsp reduced sodium soy sauce; 1 clove garlic; 1 Tbsp honey; 1 Tbsp minced fresh ginger; 1/4 tsp. toasted sesame oil; 3 Tbsp olive oil

Description

The Asian Chicken Salad with Zesty Ginger Dressing combines tender grilled chicken with an array of colorful vegetables, all enhanced by a bold, ginger-infused dressing. This recipe not only offers a feast for the eyes but also a medley of tastes and textures that make it a perfect choice for a nourishing lunch or a light dinner.

Ingredients

Scale

4 cups chopped napa cabbage
2 cups chopped red cabbage
1/2 cup shredded carrots
1/2 cup snap peas
1/3 cup baby corn
1/3 cup bean sprouts
1 sliced red bell pepper
4 chopped green onions
1/2 cup chopped fresh cilantro
2 chicken fillets, pounded
Salt and pepper, to taste
2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp minced fresh ginger
1/4 tsp. toasted sesame oil
3 Tbsp olive oil

Instructions

Step 1: Prepare the Salad Base In a large bowl, combine napa cabbage, red cabbage, carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro. Set this aside for later use.
Step 2: Make the Dressing Place rice vinegar, soy sauce, garlic, honey, and ginger into a blender or food processor. Blend until smooth. With the blender still running, slowly add in the olive oil until the mixture is well-emulsified and creamy.
Step 3: Marinate the Chicken Pound the chicken fillets to an even thickness using a meat pounder. Place the chicken in a sealable plastic bag and pour in 2 tablespoons of the prepared dressing, ensuring the fillets are well-coated. Marinate for 30 minutes to an hour.
Step 4: Grill the Chicken Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the marinade, season with salt and pepper, and grill for approximately 4-5 minutes on each side, or until cooked through. Let the chicken rest for 15 minutes before slicing.
Step 5: Combine and Serve Slice the rested chicken and add it to the salad. Toss with the remaining dressing. Serve immediately, or, for meal-prepping, divide into containers and refrigerate.

Prep Time: 20 minutes
Cook Time: 10 minutes