Chinese Chicken Salad
$32.50 Cooking Fee
Serving Size: 6 ounces
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
- Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
- In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
- Add the diced chicken and toss again. Plate and garnish with cashews.
Cook Times
Ingredients
Ingredients
- 2 pound boneless skinless chicken breast poached, then diced
- 1 head green cabbage or Napa cabbage, thinly sliced
- 3 carrot medium, julienned
- 6 stalk green onion white and light green parts only, thinly sliced
- 1 bunch fresh cilantro chopped
- 1 tablespoon sesame seeds
For the dressing:
- 3/4 cup orange juice
- 4 tablespoon avocado oil
- 2 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoon fresh ginger grated
- 1/2 teaspoon sea salt
- pinch ground black pepper
For garnish:
- 1 cup cashews roughly chopped
Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, TongsNutrition
Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg
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