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We hope you got benefit from reading it, now let’s go back to asian. chicken salad recipe. You can cook asian. chicken salad using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Asian. Chicken Salad:
- Provide CHICKEN
- Prepare 1 lb boneless, skinless chicken breasts
- Prepare 2 tbsp mayonnaise
- Take 1 tbsp soy sauce
- Provide 1 tsp kung pao dry seasoning blend
- Take 1/2 tsp black pepper
- Get SALAD DRESSING
- Provide 1 shallot, chopped
- Provide 2 tbsp chopped celery
- Use 1/3 cup peanut or canola oil
- Take 1/3 cup seasoned rice vinegar
- Use 1/4 tsp ground ginger
- Prepare 2 tbsp tamari soy sauce
- Get 2 tsp granulated sugar
- Provide 1 garlic clove
- Take 1 tbsp fresh lemon juice
- You need 1/4 tsp black pepper and salt to taste, keep in mind soy sauce is salty. I don't add any additional salt so taste and adjust if you think you need more.
- Get 1 tsp sriracha hot sauce
- Take 1 tsp black sesame seeds
- Take 1 tsp white seasame seeds
- Use SALAD
- You need 6 cup Asian slaw mix, which is a blend of shredded napa cabbage, shredded carrots and thinly sliced celery
- Provide 2 small cucumbers, sliced
- Provide 1 small red onion, thinly sliced
- Provide 1/4 cup julienned peeled apple, I used a tart granny Smith apple
- Get 1/2 pints grape or cherry tomatos
- Take 2 tbsp roasted almonds
- You need 2 tbsp roasted peanuts
Steps to make Asian. Chicken Salad:
- MAKE SALAD DRESSING
- Combine all salad dressing ingredients EXCEPT seasame seeds in a food processor or blender until smooth, transfer to a bowl and stir in sesame seeds, set aside
- COOK CHICKEN
- Preheat oven to 375. Line a baking dish with foil, spray with non stick spray
- In a small bowl combine mayonnaise, soy sauce, kung pao seasoning and pepper, whisk until smooth
- Brush chicken all.over with.seasoned mayonnaise/soy mixture., place on prepared dish and roast about 15 minutes, until chicken is just cooked through. Keep in mind thinner breasts may cook.faster and thicker ones a bit longer. For juicy chicken don't.overcook. Let chicken rest 5 to 10 minutes before slicing
- Combine all salad ingredients in a bowl, toss with enough dressing to lightly coat. Turn out onto serving platter. Slice chicken and top salad with chicken. Serve extra dressing on the side
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