Asian chicken salad: the quick recipe with a very good taste
published on 13 June, 2019 at 11:34
Ingredients:
2 pounds Boneless Skinless Chicken Thighs
1 cup teriyaki sauce, homemade or store-bought
1 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
1 head romaine, roughly chopped
2 cups shredded red cabbage
1 1/2 cups julienned carrots
3/4 cup crunchy chow mien noodles
1 (11-ounce) can mandarin oranges, drained
1/2 cup roasted cashews
1/2 cup chopped fresh cilantro leaves
4 green onions, thinly sliced
FOR THE PEANUT DRESSING
5 tablespoons peanut butter
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 clove garlic, minced
Directions:
Marinate the chicken into the teriyaki sauce for two hours, then grill the chicken. Make all the veggies into a plate and place the chicken up.
Dressing: in a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
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