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Week of 8/26/19

Warm Asian Chicken Salad
with almonds / avocado / edamame

Active: 25 Total: 45
Original GF Paleo Vegetarian
Warm Asian Chicken Salad

This Asian-inspired salad includes lots of textural elements including great crunch from toasted almonds and celery. A variation on this meal was last featured in 2018.

Tags
Low Calorie, Make Ahead, Entree Salad
Proteins
Chicken, non-ground
Cuisines
Asian - Chinese
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92

Ingredients

Metric
Servings:
4
Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Tamari - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Warm Asian Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Tamari - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz , shredded
  • Celery - 2 stalks , chopped
  • Green onions (opt) - 2 stalks , sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1 , cubed
  • Almonds, sliced - 1/4 cup
  • Oil, cooking - 1 Tbsp

Prep

  1. Marinate chicken - Cube chicken and combine with Tamari and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and tamari (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)

  3. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)

  4. Edamame - If using frozen, defrost in the microwave.

  5. Avocados - Cube avocados.

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Make

  1. Heat a wok or skillet over medium heat. Add almonds and saute until lightly toasted, ~3 minutes. Set aside. Return wok to heat.

  2. To heated wok, add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper as it cooks. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.

  3. Combine cabbage, celery, green onions, edamame, avocados, chicken, and almonds in a large mixing bowl.

  4. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.

  5. Enjoy salad immediately while almonds still have their crunch!

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