Asian Chicken Salad


2 Boneless chicken breasts, skin on
5 cups Chinese cabbage, sliced thin
½ cup Shredded carrot
½ cup Minced scallion
½ cup Sliced almonds
¼ cup Chopped fresh cilantro
2 tbs Toasted sesame seeds
optional: 2 tbs Dried hijiki or arame seaweed, soaked in 1 cup warm water and chopped*
2 tbs Extra olive oil
2 tbs Soy sauce
¼ cup Rice vinegar
3 tbs Honey
Pinch red pepper flakes
Salt & white pepper to taste
*The safety factors regarding sea vegetables, such as hijiki


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