Tangy Asian Chicken Salad
Tangy Asian Chicken Salad is just what your weekend needs!
Tangy Asian dressing, freshly shaved veggies, light and refreshing and perfect alone, or with rice noodles. This is the kind of salad you crave.
Tangy Asian Chicken Salad
Ingredients:
For the dressing:
2 – 3 dates
½ cup light olive oil
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
3 tablespoons almond butter
1 tablespoon rice vinegar
For the chicken:
6 chicken thighs, cut into ½-inch cubes
½ teaspoon kosher salt
½ teaspoon lime and chilli seasoning
¼ teaspoon garlic powder
¼ teaspoon pepper
2 tablespoons
For the salad:
8 cups shredded cabbage, I used purple and green
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups julienned carrots (I bought mine pre-made)
½ cup green onion, sliced
½ cup slivered almonds
1 small can mandarin oranges, drained
1 mango, diced (optional)
1 teaspoon black sesame seeds, for garnish (optional)
Directions:
For the dressing, chop the dates into chunks. Soften the dates in hot water for 10 about minutes and drain. Then, blend the dates, olive oil, and sesame oil in a food processor until emulsified (approximately 1-2 minutes). Add all other ingredients and pulse until completely combined.
To make the chicken, place the chicken in a large bowl, drizzle with a little olive oil and then season with the all the spices. Toss to evenly coat. Heat a large skillet over medium high heat and place the chicken in the pan. Cook until crispy and brown. Flip each piece over and cook until done. Remove from the heat and allow to cool.
In a large bowl, add the shredded cabbage and carrots, green onions, almonds, mandarin oranges, mango (optional), and chicken bits. Add the dressing and toss to coat thoroughly. You can sprinkle with black sesame seeds
Enjoy your weekend! TGIF!
