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Asian Chicken Salad

This a great meal for either lunch or dinner. Serve with Zucchini Ginger Pancakes.

What you need

  1. »«Chicken»«
  2. 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
  3. 1/4 cup soy sauce
  4. 1/4 cup sweet wine such as sherry or port
  5. 1 tsp fructose
  6. 1/2 inch fresh ginger, sliced into 1/8 inch slices
  7. 1 large garlic clove, peeled and sliced
  8. 1 tbl toasted sesame seeds
  9. Olive Oil
  10. »«Dressing»«
  11. 1/2 inch piece fresh ginger, grated
  12. 1 medium clove garlic, grated
  13. 1/4 cup soy sauce
  14. 1/8 cup wine vinegar
  15. 1 tbl toasted sesame seeds
  16. 2 tsp honey or agave syrup
  17. Olive oil
  18. »«Vegetables»«
  19. 1 1/2 cups shredded cabbage
  20. 3 cups shredded romaine lettuce
  21. 1 large carrot, shredded
  22. 1/4-1/2 cup finely sliced red bell pepper
  23. 2 persian cucumbers, julienned
  24. 4 green onions, sliced
  25. 1/2 cup sliced, toasted almonds
  26. 2 tbl toasted sesame seeds
  27. 1/2 cup coarsely chopped fresh cilantro

How to make it

  1. Combine chicken & marinade ingredients in a ziplock bag and refrigerate 2-4 hours
  2. Remove chicken pieces and pat dry, discarding garlic and ginger slices
  3. Sauté chicken in batches until browned
  4. Add all chicken back to skillet and cover. Continue cooking until chicken is done.
  5. Refrigerate until ready to assemble
  6. Combine dressing ingredients, adding olive oil to taste and allow to stand for 4-6 hours
  7. Combine vegetables and toss with enough dressing to coat well
  8. Add chicken and toss - taste and adjust dressing as needed

    9. Good accompanied by Zucchini Ginger Pancakes.

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