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Asian Salad with Chicken

I know salads are exactly exciting, but I also know lots of us are trying to eat healthy and can use help doing so. So, here is another great salad. The hubs was pretty skeptical of a cabbage based salad, but ended up loving it, we both did. And what’s not to love? It’s a crunchy, flavorful salad, and it actually makes for great leftovers (which is pretty much never the case with salad, as we all know)!

I think I may do a citrus marinade for the chicken next time. It would brighten it up a bit and go very well with the ginger dressing.

½ cup soy sauce
1 Tbs Sriracha
1 tsp sugar
Healthy dash ground ginger, garlic powder, curry powder
2 thin cut chicken breasts
4-5 green onions, chopped
½ head cabbage, thinly sliced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1 c honey sesame cashews
2 c cooked, shelled edamame
1 Avocado, sliced
2 c chow mein noodles (dry crunchy kind)

Whisk together the soy sauce, sriracha, sugar and spices and pour into a Ziploc bag. Add chicken and marinate for 30 minutes to an hour.

Bake the chicken at 375⁰ for 15 to 20 minutes.

While the chicken bakes toss together the cabbage, onions, bell pepper and ginger dressing. Plate cabbage mixture and top with cashews and avocado.

Allow chicken to cool, cut up and top salads. Add chow mein noodles just before serving.


Ginger Dressing

2 small carrots, peeled and chopped
1/2 medium shallot, chopped
1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
2 tablespoons balsamic vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1 tablespoon extra light olive oil
2 tbsp water

Combine all ingredients in a food processor and blend until smooth.

4 servings: 1 serving – (estimated) 574 Calories, 29 g Fat, 47 Carbs, 1.4 g Fiber, 32 g Protein