This is one of those meals that is just oh so absolutely perfect for a weeknight.
It tastes no time to put together, especially if you used already cooked chicken. I put together the entire meal start-to-finish in about 30 minutes. Week night SCORE.
This salad is packed full of produce and super healthy, but also tastes so wonderful. I love when healthy food tastes good. It makes me so happy.
This is a keeper-something I’m going to for sure add to the week night meal rotation! This would also make great lunch leftovers.
Asian Chicken Salad
Serves about 4
1 jalapeno, seeds removed, chopped
1/3 cup vegetable oil
1/4 cup fresh lime juice (about 2 limes)
2 tbsp reduced-sodium soy sauce
2 tsp light brown sugar
1 tsp fish sauce
1 tsp fresh grated ginger (peeled)
1/2 small head of cabbage (or 1/3 of a large head), chopped
2 medium carrots, peeled then grated
6 scallions (white and pale green part only), minced
1.5 lbs boneless skinless chicken breasts
1 cup baby spinach, thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup peanuts, chopped
1/2 tsp toasted sesame seeds
Boil chicken breasts in water until cooked (20-25 minutes). Once chicken is cooked, remove to large cutting board. Allow to cool for a few minutes. Using clean hands, pull apart chicken to small pieces.
Whisk together jalapeno, oil, lime juice, soy sauce, brown sugar, fish sauce, ginger. Add salt to taste.
Add cabbage, carrots, scallions, chicken, spinach, and cilantro to large salad bowl and toss to combine. Pour dressing over vegetables and toss to combine. Add peanuts and sesame seeds and toss to combine. Distribute to serving plates/bowls and enjoy.
Adapted from Bon Appetit