Asian Chicken Salad

asianchickensalad_thumb Sesame, citrus and a touch of honey mingle in this cravable entrée salad. Enjoy this zesty mélange of Asian-inspired flavours as hearty side or a lighter lunch.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.

 

 

 

 

Chicken Marinade

Boneless chicken breast, 6-8 ounces, skinless 3 each
Honey, liquid 2 tbsp.
Soy sauce 2 tbsp.
Fresh ginger, minced 1 tbsp.
Vegetable oil 1 tbsp.
Fresh lemon juice 2 tbsp.
Salt to taste
Pepper, ground to taste

Dressing

Sesame seeds, toasted 2 tbsp.
Seasoned rice vinegar 1/4 cup
Brown sugar 2 tbsp.
Soy sauce 1 tbsp.
Sesame oil 2 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Pepper, ground to taste

Salad

Green onion, thinly sliced 1 bunch
Red onion, thinly sliced 1 each
Fresh bean sprouts 2 cups
Red cabbage, shredded 1/2 head
Fresh blood oranges, segmented 3 each
Crispy chow mein noodles 1 cup


Yield

Serves 6 to 8

Method

  1. Place chicken breast in shallow pan. Season with salt and pepper.
  2. In a jar with a tight fitting lid, combine the marinade ingredients; shake well.
  3. Pour over chicken, cover and place in fridge for 2 hours
  4. Remove from marinade. Discard marinade. Pat chicken dry and place on hot grill or pan on medium heat. Cook chicken fully (safe internal temperature of 165°F or 74°C). Remove from grill or pan and slice into thin strips. Set aside until needed.
  5. In a bowl combine the salad ingredients together (green onion, bean sprouts, cabbage, and blood orange). Add the salad dressing ingredients (sesame seeds, vinegar, brown sugar, sesame oil and vegetable oil). Mix ingredients with salad until combined
  6. Arrange the salad on 6 chilled salad plates. Top with grilled chicken and garnish with toasted sesame seeds.
  7. Serve immediately.

Equipment

Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, wire whisk

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