Asian Chicken Salad
Serves 4, 3 Protein boxes and 1 Carbohydrate box per serving
Ingredients
| ½ cup | Seasoned Rice Vinegar |
| 3 Tbsp | Soy Sauce |
| 1 tsp | Toasted Sesame Oil |
| 1-2 Tbsp | Prepared Hot Chinese Mustard |
| 2 Tbsp | Minced Fresh Ginger |
| 2 | Green Onions, thinly sliced |
| 3 | Boneless, skinless Chicken Breast Halves, cut into ¼ inch strips |
| 2 cups | Bean Sprouts |
| 1 | Red Bell Pepper, thinly sliced |
| 6 cups | Shredded Savoy Cabbage (about 1 smallish head) |
| 1 Tbsp | Toasted Sesame Seeds |
Instructions
Preheat the oven to 400° F. Lightly oil a baking sheet.
In a large measuring cup, whisk together the vinegar, soy sauce, oil, mustard, ginger, and green onions. Pour half the dressing into a medium bowl.
Add the chicken to the bowl. Toss to coat and marinate for 10 minutes.
Meanwhile, in a large bowl, combine the sprouts, pepper, and cabbage. Toss with the remaining dressing. Allow to sit at room temperature for 20 minutes, tossing occasionally.
Place the chicken on the prepared baking sheet and bake for 10 minutes, or until cooked through and no longer pink. Cool slightly.
Add the chicken to the bowl with the cabbage mixture. Sprinkle with the sesame seeds and serve.
Adapted from: Cool, Jesse Ziff. “Asian Chicken Salad” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 141.
