Asian Chicken Salad
Ingredients
The Salad
-
10
ounces
spring mix
-
½
cup
snow peas, cubed
-
¾
cup
red bell pepper, julienned
-
¾
cup
mandarin oranges, drained
-
½
cup
carrots, grated
-
½
cup
green onions, sliced
-
1
pound
boneless skinless chicken breasts
-
to taste
salt and pepper
-
to garnish
sesame seeds, lime wedges and cilantro
The Dressing
-
¼
cup
soy sauce
-
¼
cup
rice vinegar
-
2
tablespoons
fresh ginger, minced or grated
-
3
cloves
garlic, minced
-
2
tablespoons
raw honey
-
1
tablespoon
sesame seeds
-
¼
teaspoon
black pepper
-
¼
teaspoon
red pepper flakes
-
2
tablespoons
sesame oil
-
1
tablespoon
olive oil
Instructions
- Make the dressing by mixing all dressing ingredients in a bowl or mason jar until well combined.
- Preheat the grill to medium-high heat (about 350°F-375°F).
- Season the chicken breasts with salt and pepper on both sides.
- Grill the chicken for 5-6 minutes on each side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- In a large bowl, combine the spring mix, snow peas, red pepper, carrots, green onions, mandarin oranges, and sliced chicken.
- Garnish with sesame seeds, cilantro, and lime wedges, then serve with the dressing.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
800mg
Cholesterol
75mg
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