Asian Chicken Salad
Asian Chicken Salad
Servings: 4 people
Ingredients
- 4 tbs liquid amino
- 2 tsp sesame oil
- 1 lb chicken thighs boneless, skinless
- 1/2 head cabbage shredded
- 1/2 head red cabbage shredded
- 1 carrot shredded
- 4 scallions diced
- 1/4 cup almonds sliced
- 1 can sliced water chestnuts
- 1/4 cup dried cranberries
- 1/3 cup rice wine vinegar
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 tbs honey
- 1 tbs chili garlic sauce
Instructions
- Preheat oven to 375ºF
- Combine 1 tbs of liquid amino and 1/2 tsp of sesame oil. Brush over chicken thighs.
- Arrange on baking dish and bake 10-12 minutes, or until chicken is thoroughly cooked.
- As chicken is cooling, combine cabbage, carrot, scallions, almond, cranberries and water chestnuts.
- Whisk together the remaining liquid amino, sesame oil, honey, chili garlic sauce.
- Slice chicken and mix together with the cabbage mix.
- Pour sauce over and enjoy!
