Asian Chicken Salad

Asian Chicken Salad

Asian Salad
Print Recipe

Asian Chicken Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
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!