Asian Sesame Chicken Salad
This salad has a sweet, vinegar taste to it. The chicken also adds a great taste to it. It is great!"You don't have to chop the almonds unless you want them to be more bite-size." - ericad3
Yield: 3 Servings Ready in 45 minutes
474 people trying soon
|FOR THE SALAD GREENS. ADD AS MANY AS YOU WANT:|
|crispy wonton strips (Optional. They are like cr|
|FOR THE CITRUS HERB CHICKEN:|
|1 packagezesty herb marinade|
|1 teaspoongrated orange rind|
|1/4 cuporange juice|
|1/4 cupvegetable oil|
|2 poundsskinned and boned chicken breasts or thighs|
|FOR THE SESAME VINAIGRETTE:|
|3 tablespoonsrice vinegar|
|1 tablespoonsoy sauce|
|1 tablespoonAsian (toasted) sesame oil|
|2 tablespoonsblack or white sesame seeds; toasted lightly|
|1 tablespoonvegetable oil|
|coriander leaves for garnish|
Asian Sesame Chicken Salad Preparation
Step 1. Cook the Chicken.
Stir together first 4 ingredients and 1/4 cup water in a shallow dish or large zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 15 minutes, turning occasionally. Remove chicken from marinade, discarding marinade.
Grill chicken, covered with lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until done.
Step 2. Get the salad together.
In a large bowl add the romaine lettuce, fresh cilantro, sliced almonds, sesame seeds, crispy wonton strips. Mix together until it it mixed well and spread evenly. Hand-toss it to spread it well.
Step 3. Make the vinaigrette.
In a small bowl whisk together ingredients.
Step 4. Finish the Salad.
In the large salad bowl with the lettuce in it, add as much chicken as you want. It will be easier to eat if you cut it into strips or bite-size pieces. Next, add the sauce. Add enough so that it is well tasted, it is the main taste of the salad. Don't drench the salad though. After you mix the sauce is so that it coated everything, the salad is FINISHED!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?