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Asian. Chicken Salad Recipe

Asian. Chicken Salad Recipe
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Cooking Time : 10 minutes
Serving : 4
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Prepare the ingredients before making Asian. Chicken Salad in your home. Then, follow these steps below to serve Asian. Chicken Salad for your family or friends.

Ingredients: Asian. Chicken Salad

  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp kung pao dry seasoning blend
  • 1/2 tsp black pepper
  • 1 shallot, chopped
  • 2 tbsp chopped celery
  • 1/3 cup peanut or canola oil
  • 1/3 cup seasoned rice vinegar
  • 1/4 tsp ground ginger
  • 2 tbsp tamari soy sauce
  • 2 tsp granulated sugar
  • 1 garlic clove
  • 1 tbsp fresh lemon juice
  • 1/4 tsp black pepper and salt to taste, keep in mind soy sauce is salty. I don't add any additional salt so taste and adjust if you think you need more.
  • 1 tsp sriracha hot sauce
  • 1 tsp black sesame seeds
  • 1 tsp white seasame seeds
  • 6 cup Asian slaw mix, which is a blend of shredded napa cabbage, shredded carrots and thinly sliced celery
  • 2 small cucumbers, sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup julienned peeled apple, I used a tart granny Smith apple
  • 1/2 pints grape or cherry tomatos
  • 2 tbsp roasted almonds
  • 2 tbsp roasted peanuts

How to Make Asian. Chicken Salad

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Asian. Chicken Salad in your home by yourself.

    Step 1
  • Step 2
  • Combine all salad dressing ingredients EXCEPT seasame seeds in a food processor or blender until smooth, transfer to a bowl and stir in sesame seeds, set aside
  • Step 3
  • Step 4
  • Preheat oven to 375. Line a baking dish with foil, spray with non stick spray
  • Step 5
  • In a small bowl combine mayonnaise, soy sauce, kung pao seasoning and pepper, whisk until smooth
  • Step 6
  • Brush chicken all.over with.seasoned mayonnaise/soy mixture., place on prepared dish and roast about 15 minutes, until chicken is just cooked through. Keep in mind thinner breasts may cook.faster and thicker ones a bit longer. For juicy chicken don't.overcook. Let chicken rest 5 to 10 minutes before slicing
  • Step 7
  • Combine all salad ingredients in a bowl, toss with enough dressing to lightly coat. Turn out onto serving platter. Slice chicken and top salad with chicken. Serve extra dressing on the side
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