Chinese Chicken Salad

Author

NuWave

Servings

4

Category

Side Dishes

Ingredients

• ⅓ cups low sodium soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• 1 tablespoons sesame oil
• 2 teaspoons ground ginger or 1 teaspoon freshly minced ginger
• 1 clove garlic, finely minced
• Salt and pepper to taste
• 2-3 tablespoons olive oil
• 2 boneless, skinless chicken breasts, pounded thin and sliced
• 1 head romaine or iceberg lettuce, shredded
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup cilantro
• 1 cup sliced green onion
• 1 cup mint
• ½ cup sliced almonds, toasted (optional)
• 1 tablespoon sesame seeds (optional)

Directions

1. Place all dressing ingredients in NuWave Twister and pulse using flat blade until emulsified.
2. Set dressing aside until ready to use.
3. Heat oil in large fry pan on Medium-High (375°F).
4. Add chicken to pan and cook for 2-3 minutes per side.
5. Remove pan from PIC and set aside to let chicken cool.
6. In large salad bowl, toss lettuce, cabbage, carrots and herbs with prepared dressing.
7. Add chicken to salad and garnish with toasted almonds and sesame seeds.