Block
Chinese Chicken Salad
Salad · 85 min
Ingredients
- chicken breasts
- 1 1/2 lb
- soy sauce
- 1 tbsp
- sesame oil
- 1 tsp
- salt
- 3/4 tsp
- sliced almonds
- 1/2 cup
- sesame seeds
- 2 tbsp
- maple syrup
- 1 tbsp
- olive oil
- 1/4 cup
- rice wine vinegar
- 5 tbsp
- soy sauce
- 1/4 cup
- sesame oil toasted
- 1 tbsp
- ginger
- 1 tsp
- maple syrup
- 2 tbsp
- orange zest
- 1 tbsp
- orange juice
- 3 tbsp
- black pepper
- 1/4 tsp
- cayenne
- pinch
- napa cabbage shredded
- 4 1/2 cup
- red bell pepper thinly sliced
- 1
- carrots matchsticks or ribbons
- 1 cup
- cucumber sliced
- 1 cup
- cilantro chopped
- 3/4 cup
- green onions sliced
- 1/2 cup
Method
- 01Preheat oven to 400°F.
- 02Toss chicken breasts with soy sauce, sesame oil, and salt. Place on parchment-lined sheet pan and bake until cooked through (165°F), 20-28 minutes. Cool and shred with two forks, adjusting salt to taste.28 min
- 03Toast almonds in a non-stick medium skillet over medium heat until golden, stirring often. Add sesame seeds and toast until they begin to pop. Pour in maple syrup, stir 30 seconds, and remove from heat. Fluff and cool completely.
- 04Whisk olive oil, rice wine vinegar, soy sauce, toasted sesame oil, ginger, maple syrup, orange zest, orange juice, black pepper, and cayenne in a small bowl.
- 05Combine cabbage, bell pepper, carrots, cucumber, cilantro, green onions, and chicken in a large bowl. Stir dressing and add enough to coat, tossing lightly. Season to taste with salt and pepper.
- 06Garnish with sesame almond brittle and orange zest.