Asian Chicken Salad

Description

This salad is a full meal. It is healthy and hearty. It makes a great addition to a potluck or party.

Ingredients

Salad 

Chicken Marinade

1 tbl chicken breasts

1 tbl soy sauce

1 tsp sesame oil

3/4 tsp salt

Salad Topping

1/2 cup almonds, sliced

2 tbl sesame seeds

1 tbl maple syrup

Dressing

1/4 cup olive oil

5 tbl rice wine vinegar

1/4 cup soy sauce, or gluten-free liquid aminos

3 tbl orange juice

1 tbl toasted sesame oil

1 tsp ginger paste (or minced)

2 tbl maple syrup

1 tbl orange zest

1/4 tsp salt

1/4 tsp pepper

1/8 tsp cayenne

Salad

5 cups cabbage, shredded (I prefer Napa)

1 red bell pepper, thinly sliced into 2 inch pieces

1 cup matchstick carrots

1 cup cucumber, 1/4 in diagonal slices

1/2 cup cilantro, chopped

1/2 cup green onions, sliced in diagonal

Steps

1. Preheat oven to 400 degrees. 

2. Place chicken into marinade and poke holes with a fork. Bake until done, about 20 minutes. Once cool, shred the chicken within the pas so that it absorbs it's own juices. Set aside.

3. Make topping by placing almonds into a frying pan and cooking until browned, about 2 minutes. Remove from heat and add sesame seeds and maple syrup. Stir for one more minute. Set aside to cool. Once cool, stir with a fork to brea it up. Save this in a plastic bag and either les people add it to their salad or if the whole thing will be eaten that day, add it to the salad when serving.

4. Mix the dressing and set aside. I like to pt it into a sealed container that we can shake before serving.

5. Add the salad ingredients into a large bowl. Mix in chicken. Serve with dressing and toping.