Asian Chicken Salad Recipe

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Asian Chicken Salad

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

Chicken
1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
1/4 cup soy sauce
1/4 cup sweet wine such as sherry or port
1 tsp fructose
1/2 inch fresh ginger, sliced into 1/8 inch slices
1 large garlic clove, peeled and sliced
1 tbl toasted sesame seeds
Olive Oil
Dressing
1/2 inch piece fresh ginger, grated
1 medium clove garlic, grated
1/4 cup soy sauce
1/8 cup wine vinegar
1 tbl toasted sesame seeds
2 tsp honey or fructose
Olive oil
Vegetables
1 1/2 cups shredded cabbage
3 cups shredded romaine lettuce
1 large carrot, shredded
1/4-1/2 cup finely sliced red bell pepper
2 persian cucumbers, julienned
4 green onions, sliced
1/2 cup sliced, toasted almonds
2 tbl toasted sesame seeds
1/2 cup coarsly chopped fresh cilantro

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

Excellent served with Zucchini Ginger Pancakes.

Serves 4

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