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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is very easy Asian Chicken Salad recipe. I got it out of our local paper and now I make it all the time. The only thing I do extra is the addition of cilantro. Don't let the list of ingredients stop you. It's really easy! I usually double the dressing because we like it really wet. Ingredients:
1 -1 1/4 lb boneless skinless chicken breast |
2 garlic cloves, halved |
2 slices gingerroot, fresh, peeled (each about 1/4 inches thick) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
4 cups cabbage coleslaw blend |
1/2 red pepper, thinly sliced |
1/2 yellow pepper, thinly sliced |
2 green onions, sliced |
1 cup fresh spinach leaves, julianne sliced |
1/4 cup cilantro, chopped |
1 lime, juice of |
1 jalapeno pepper, seeded and minced |
2 tablespoons rice wine vinegar |
1 tablespoon soy sauce |
2 garlic cloves, minced |
1 teaspoon gingerroot, grated |
2 teaspoons sugar |
1/2 cup sliced almonds, toasted |
Directions:
1. Place chicken, garlic, sliced ginger, salt, pepper and crushed red pepper in a saucepan. Add water to just cover chicken. Cover, heat to a boil, reduce heat and simmer, 15-20 minutes or until chicken is fully cooked. Drain and allow chicken to cook slightly.
2. Meanwhile, combine coleslaw mix, sliced red and yellow peppers, green onions, spinach leaves and cilantro in a salad bowl.
3. When chicken is cool enough to handle, cut into bite-size pieces and toss with coleslaw and vegetable mixture.
4. Whisk together lime juice, jalapeno pepper, rice wine vinegar, soy sauce, garlic, minced ginger and sugar; drizzle over salad and toss to coat evenly. Garnish with toasted almonds.
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