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Chinese Chicken Salad

My all time favorite salad!

Prep
Cook
Serves 4people
Ingredients
SALAD INGREDIENTS:
2
boneless skinless chicken breasts
3
tbsp soy sauce
2
tbsp rice wine vinegar
salt and pepper
2
tbsp olive oil
1
head Romaine lettuce, shredded
4
cups shredded red cabbage
1
cup edamame
2/3
cup shredded carrots
1/2
cup chow mein noodles
1/4
cup sliced almonds, toasted
sesame ginger vinaigrette (see ingrediente below)
SESAME GINGER VINAIGRETTE INGREDIENTS:
1/4
cup vegetable or olive oil
3
tbsp honey
2
tbsp rice wine vinegar
1
tbsp grated fresh ginger
1
tbsp soy sauce
1
clove garlic, minced
2
tsp sriracha chile sauce (optional)
1
tsp sesame oil
pinch of salt and pepper
Directions
1.
TO MAKE THE SALAD:
2.
Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
3.
Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Then cut into thin strips.
4.
In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. Toss with your desired amount of vinaigrette. Serve immediately.
5.
TO MAKE THE VINAIGRETTE:
6.
Whisk together all ingredients until combined. You can add more sriracha for an extra kick.

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