A vibrant Asian chicken salad with tender chicken, crisp veggies, and a zesty sesame-ginger dressing.
Ingredients
5 Tablespoons Extra VirginOlive Oil
1/4 Cup Rice Vinegar
1/2 Teaspoon Toasted Sesame Oil
1 Teaspoon Soy Sauce
2 Teaspoon Grated Ginger
1 1/2 Tablespoon Honey
2 Tablespoon Hoisin Sauce
1 1/2 Pounds Bake and Shred Chicken
2 Cups Shredded Fine Cabbage
2 Cups Shredded Fine Red Cabbage
1 Cups Shredded Carrot
1 Bunch Sliced Thin Green Onion
1/4 Cup Minced Cilantro
1 Tablespoon Sesame Seeds
6 Tablespoons Shelled Sunflower Seeds
Directions
To make the chicken: Cut chicken into strips. Lightly oil, salt and pepper chicken breast. Place on parchment lined baking sheet. Bake at 350F for 30 minutes or until internal temp is 165F. Allow to cool and then shred.
To make the dressing: In blender, combine oils, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Blend well. You can Package in dressing container.
Shred carrots and cabbage.
Slice scallions.
Chop cilantro.
To make the salad: In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Garnish with sunflower seeds and sesame seeds.
