Asian Chicken Chop Salad
One of my favorite restaurant inspired salads, perfect for a light meal or side dish.
Servings: 6
Ingredients
- 1/2 c. almonds toasted & divided
- 1 lb. boneless skinless chicken breasts diced into ½-inch pieces
- Salt and pepper to taste
- 2 T. canola oil divided
- 1/4 c. rice wine vinegar
- 2 T. low sodium soy sauce
- 1 T. finely grated ginger
- 1 T. hoisin sauce
- 1 tsp. toasted sesame oil
- 1/2 tsp. Sriracha sauce
- 1/2 tsp. kosher salt
- 1 lb. Napa cabbage halved lengthwise, thinly sliced
- 2 carrots julienned
- 3 scallions (white and green parts) sliced on a diagonal
- 1/2 c. fresh cilantro leaves
- 1/2 c. crispy wontons or sesame sticks
- 1 tsp. white sesame seeds
- 1 tsp. black sesame seeds
Instructions
- Toast the almonds in a dry skillet over medium heat for 1-2 minutes, just until fragrant, swirling them in the pan to avoid burning.
- Season chicken with salt and pepper to taste. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; sauté chicken until cooked through and no longer pink, about 5-7 minutes.
- In a small bowl, whisk together 1 tablespoon canola oil, vinegar, soy sauce, ginger, , Hoisin sauce, sesame oil, Sriracha sauce, and salt.
- In a large bowl, toss cooked chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
- Add wonton strips and toss lightly again. Mound the salad in the center of 4 bowls or plates.
- Re-whisk dressing and drizzle a little over and around the salad. Sprinkle with the remaining almonds and sesame seeds.