Asian Chicken Salad with Ginger Dressing
This is a refreshing crisp and colorful salad with sesame flavored grilled chicken and a bright healthy dressing. There are no rules for the greens and vegetables in this salad. You can create your own medley of vegetables.
Ingredients
Salad
4-5 big handfuls of Mixed Greens
1 head Butter Lettuce, coarsely chopped
1 head Baby Bok Choy, coarsely chopped
1 cup Napa Cabbage, thinly sliced
2 Green Onions, thinly sliced (white and green parts)
1 large Red Bell Pepper, cut into julienne strips
1 cup Jicama, cut into julienne strips
1 cup shelled Edamame (soybeans)
1 large Orange, peeled, white piths removed and quartered
Cilantro sprigs for garnish
Ginger Dressing
1 cup olive oil
1 cup fresh squeezed orange juice
1 tablespoon fresh Ginger, peeled and chopped
1 medium Carrot, peeled and chopped (about ½ cup)
2 tablespoons Honey
1 tablespoon Red Wine vinegar
1 teaspoon Toasted Sesame Oil
½ teaspoons Salt
¼ teaspoon Black Pepper
Chicken
2 tablespoons toasted Sesame Seeds
1 cup Olive Oil
Juice of 1 Lime
1 teaspoon Chili Oil
1 teaspoon Toasted Sesame Oil
1 ½ tablespoons Honey
1 teaspoon Salt
4 skinless boneless chicken breasts, sliced thru the center to make 8 thin pieces
Preparation
To make marinade; place first seven ingredients for the chicken in a blender and blend until smooth. Place marinade in a large bowl and add chicken breasts. Cover and refrigerate for 30 minutes or up to one day.
To make the dressing; place all the ingredients for the ginger dressing in a blender and blend until smooth. Cover and refrigerate in a small bowl until ready to use.
To make the salad; toss mixed greens, butter lettuce, bok choy, napa cabbage, and green onions in a large bowl. Top with red bell pepper, jicama, soybeans, and orange slices. Garnish with cilantro.
To grill chicken; Heat barbeque grill and set to medium heat. Spray with non-stick cooking spray to prevent sticking. Grill chicken turning often until cooked thru, about 7-8 minutes. Remove from heat and thinly slice.
To assemble salad; Toss generous amount of dressing in the salad and top with sliced chicken. Serve immediately.
Makes 4-6 servings
Salad and ginger dressing may be prepared one day ahead and refrigerated separately.
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