Tuesday, April 6, 2010

Asian Chicken Salad

The weather is still summery and gorgeous! since we were eating outside, it felt like a good night for a salad. Plus a light dinner is a good idea with all the Easter candy still hanging around!

Asian Chicken Salad
A Running Mama original recipe


1/2 cup low sodium soy sauce
4 minced garlic cloves
1 tsp red pepper flakes
1 tsp grated fresh ginger

3 tbs low sodium soy sauce
1 tsp minced garlic
1 tsp grated fresh ginger
1/3 cup rice wine vinegar
2 tbs canola oil
2 tsp brown sugar
a pinch red pepper flakes
1 sliced scallion

1/2 head shredded napa cabbage
1 lb thin cut chicken breasts
1 large carrot, chopped
1 cucumber, peeled and chopped
1/2 red pepper, chopped
2 scallions, thinly sliced
1/2 cup toasted almonds
1 11 oz can Mandarin oranges, drained
1/2 cup Chinese rice noodles, plus more for garnish


Combine all ingredients for the marinade. Place chicken breasts in a ziplock bag and pour in marinade. Place in fridge for at least an hour.

Assemble all ingredients for the salad. Whisk together dressing and set aside. Grill the chicken until cooked through and cut into strips.

Toss dressing onto the salad and place chicken on top. Garnish with rice noodles.



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