Asian Sesame Chicken Chop Salad
Servings: 0
Ingredients
- 3 tablespoons hoisin sauce
- 1/4 soy sauce {Tamari if GF}
- 1/4 cup sweet thai chili sauce
- 3 tablespoons sesame oil
- 1/2 teaspoon crushed red pepper
- 3 tablespoons freshly grated ginger
- 1 clove garlic minced or grated
- 1 teaspoon sriracha {optional}
- 1/2 lemon juiced
- 2 large chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 3 tablespoons green onions finely chopped
- 1 medium cabbage shredded or chopped
- 2 large carrots shredded
- 1 cup chopped cilantro
- 1/3 cup slivered almonds
- 2 teaspoons sesame seeds {toasted}
Instructions
- Combine the hoisin, soy sauce, sweet thai chili sauce, sesame oil, crushed red pepper, fresh ginger, garlic, sriracha, and lemon juice. Stir together until fully incorporated.
- Set aside half of the mixture, and pour the other half into a ziplock bag with the chicken breasts. Seal, coat the chicken, and let marinade in the refrigerator for at least 30 minutes, and up to 12 hours. Once fully marinaded, grill the chicken until white all the way through.
- Add the olive oil, rice wine vinegar, and green onions to the reserved dressing. Combine the shredded cabbage, carrots, cilantro, almonds, and sesame seeds. Toss with the dressing, and top with the sliced grilled chicken.
Notes
I did not marinate the chicken. I pounded each breast into a cutlet, salt & peppered, dipped both sides in beaten egg white and coated in sesame seeds. Then I sautéed the chicken in just a little oil and butter until done and crispy.
Recipe By: thekitchenpaper.com
Serving Size: 4
Serving Size: 4
Leave a Reply