Asian Chopped Salad
chicken, mushrooms, water chestnuts, and oranges
This Asian-inspired chopped salad is full of dynamic flavor and textures. Even though it's a salad, it's still full of heartiness, perfect for fall.
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Proteins
Cuisines
Ingredients
Asian Chopped Salad:
- Chicken thighs, boneless & skinless - 1 lb , chopped
- Mushrooms, brown - 1/2 lb , sliced
- Green onions - 2 stalks , chopped
- Water chestnuts - 5 oz , chopped
- Iceberg lettuce - 1/2 head , chopped
- Oranges - 2 , segmented
- Oil, cooking - 2 Tbsp
Asian Vinaigrette:
- Bragg's / coconut aminos - 2 Tbsp
- Rice vinegar - 2 Tbsp
- Honey - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Oil, cooking - 6 Tbsp
Prep
- Chicken - Chop into bite-sized pieces. Sprinkle on some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Mushrooms / Green onions / Water chestnuts / Iceberg lettuce / Oranges - Prep as directed. (Can be done up to 3 days ahead)
- Make vinaigrette - Whisk together aminos, rice vinegar, honey, toasted sesame oil, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
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Make
- Heat a wok over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 8 minutes (depends on how thick you cut the pieces).
- Toss vinaigrette with chicken, mushrooms, green onions, water chestnuts, orange segments, and lettuce. Enjoy!
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