Chinese Chicken Salad
Servings: 4 Servings
Ingredients
- 2 each Chicken Breast boneless, skinless
- 2 Tbs Gluten Free Tamari low sodium
- 1 tsp Toasted Sesame Oil
- 1/4 tsp Black Pepper
- 4 Cups Romaine Lettuce chopped
- 3 Cups Slaw Mix or 1.5 cups each green and red cabbage
- 1 Cup Shredded Carrots
- 1 Cup English Cucumber Cut in to half moons
- 1/4 Cup Scallion, sliced on the diagonal green parts only for Low FODMAP
- 2 Tbs Cilantro torn
- 1/4 Cup Slivered Almonds
- 1 Cup Mandarin Orange segments canned or fresh
- 1/2 Cup Diced Water Chestnuts
Sesame Ginger Vinaigrette
- 1/4 Cup Rice Wine Vinegar unseasoned
- 1.5 Tbs Toasted Sesame Oil
- 1 Tbs Gluten Free Tamari low sodium
- 1 Tbs Sugar
- 1 Tbs Fresh Ginger grated
- 1 Tbs Oil, Vegetable Garlic Infused
Instructions
- In a zip top bag combine gltuen free tamari, toasted sesame oil, and black pepper. Add chicken and marinade for 30 minutes.
- Pre-heat oven to 350°F
- Line baking sheet with parchment paper; remove chicken from marinade and place on prepared pan. Bake for 15 minutes (time may vary depending on size of chicken breast). Check for internal temperatue of 165°F. Let cool before slicing or shredding
- While chicken cools; prepare vinaigrette: In a mason jar (or bowl); combine all ingredients, cover jar and shake well. Taste - adjust as necessary
- In a large bowl; combine salad ingredients and 3/4 of dressing - toss well to combine.
- Divide into four bowls, add remaining dressing if desired
Notes
Chef Notes: If you are meal prepping this salad - combine all the salad ingredients minus the dressing and toss well to combine. Add dressing just prior to eating. Enjoy