Description
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Ingredients
- ¼ cup rice vinegar
- ¼ cup sesame oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons white sugar
- 2 tablespoons ground ginger
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- 2 teaspoons prepared yellow mustard
- 4 skinless, boneless chicken breast halves
- ¼ medium head shredded green cabbage
- ¼ medium head shredded red cabbage
- 2 large carrots, shredded
- 3 green onions, chopped
- ½ bunch cilantro, coarsely chopped leaves
- ½ cup slivered almonds
Instructions
- Whisk together the rice vinegar
- sesame oil
- 3 green onions
- garlic
- sugar
- ginger
- soy sauce
- vegetable oil
- coriander
- and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container
- and refrigerate for later. Place the chicken breasts into the remaining dressing
- and coat on all sides. Cover
- and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade
- and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear
- about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven
- and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad
- combine the green cabbage
- red cabbage
- carrots
- 3 green onions
- cilantro
- almonds
- and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 6