Asian chicken salad with ginger sesame dressing is a fresh and colorful dish. Crunchy vegetables are drizzled with a savory, sweet and tangy vinaigrette.
ingredient
- 1 pound boneless skinless chicken breast
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon extra-virgin olive oil
- 2 cups kale, Lacinato or Tuscan, ¼-inch thick slices
- 1 cup napa cabbage, ¼-inch thick slices
- 1 cup red cabbage, ¼-inch thick slices
- 1 cup carrots, shredded
- 2 tablespoons green onions, thinly sliced
- 2 cups romaine lettuce, ¼-inch thick slices
- 1 cup fuji apple, ¼-inch thick slices
- ¼ cup cashews
- 1 cup Fuji apples, 1-inch thick slices
- 3 tablespoons rice wine vinegar
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- ¼ cup extra-virgin olive oil
Directions
- Using a meat tenderizer, pound the chicken to ¾-inch thick and season both sides with salt and pepper.
- Heat a large saute pan over medium-high heat.
- Add 1 tablespoon olive oil, once hot add the chicken.
- Cook for 5 minutes, flip and continue to cook until no longer pink, 3 to 5 minutes.
- Transfer to a cutting board and cut into ½-inch slices.
- In a large bowl combine kale, napa and red cabbage, carrots, green onions, lettuce, and apples.
- For the dressing add to the blender; cashews, 1 cup Fuji apples, soy sauce, sesame oil, ginger, garlic and olive oil.
- Process until smooth on medium high speed, about 1 minute.
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