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Asian Chicken Salad

Prep Time 15 minutes
Cook Time 15 minutes
Marinate at least 2 hours 2 hours
Servings 4 servings
Calories 533kcal

Ingredients

  • 3/4 pound Chicken breast boneless skinless
  • 1/2 cup teriyaki sauce
  • 1 tablespoon Extra-virgin olive oil
  • 1 head romaine roughly chopped
  • 2 cups Red cabbage shredded
  • 1 1/2 cups carrots shredded
  • 1/2 cup Chow mein noodles
  • 3 mandarin oranges sectioned
  • 1/2 cup Cashews
  • 2 tbsp fresh cilantro leaves
  • 2 green onions thinly sliced

Dressing

  • 2 tablespoon Sesame oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 teaspoons Reduced-sodium soy sauce
  • 1 teaspoon Fresh ginger grated
  • 1 clove garlic grated

Instructions

  • In a bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight. Drain the chicken from the marinade.
  • Preheat grill or grill pan to medium heat.
  • Add chicken to grill or grill pan, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 155 degrees F, about 5 - 6 minutes per side. Allow chicken to rest for 3 - 4 minutes and cut into strips
  • To assemble the salad, place romaine lettuce in a bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Dress and serve.

Dressing

  • Whisk together all ingredients for the dressing. Refrigerate until ready to serve. Give it a final whisk before pouring over salad.

Nutrition

Calories: 533kcal | Carbohydrates: 58g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 1809mg | Potassium: 1277mg | Fiber: 9g | Sugar: 24g | Vitamin A: 22695IU | Vitamin C: 56mg | Calcium: 135mg | Iron: 5mg