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Amazing Asian Chicken Salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Marinate chicken in ginger, coriander, sesame oil, roast, shred, and add to vibrant Asian cabbage salad.
Ingredients:
  • 0.25 cup rice vinegar
  • 0.25 cup sesame oil
  • 3 green onions, chopped
  • 2 tablespoons ground ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 2 teaspoons prepared yellow mustard
  • 4 skinless, boneless chicken breast halves
  • 0.25 medium head shredded green cabbage
  • 0.25 medium head shredded red cabbage
  • 2 large carrots, shredded
  • 0.5 bunch cilantro, coarsely chopped leaves
  • 0.5 cup slivered almonds
Instructions:
  • In a mixing bowl, combine rice vinegar, sesame oil, chopped green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard. Whisk until the sugar dissolves. Set aside half of the dressing in a separate container for later use. Add chicken breasts to the remaining dressing, ensuring they are coated on all sides. Cover and refrigerate for 30 minutes to 1 hour.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then liberate the chicken breasts from the marinade, giving them a little shake to shed the extra. Bid farewell to the leftover marinade and nestle the chicken into a cozy baking dish.
  • Roast the chicken breasts in a hot oven until fully cooked and the juices run clear, approximately 45 minutes. Check with a thermometer - it should register at least 165 degrees F (74 degrees C). Let it cool slightly, then shred the chicken using 2 forks. Set aside.
  • Combine green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Drizzle the reserved dressing over the top and toss everything together until well coated.

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