Asian Chopped Salad

Crisp, fresh, and satisfying is this Asian chopped salad. It works well for a small meal or lunch. Add the carrots, green onions, and romaine lettuce to the mixture of green and red cabbage.

Next, grilled chicken, rice noodles, sesame seeds, and toasted almonds are added to the salad. Serve the tasty and simple-to-make homemade sesame dressing alongside the Asian chopped salad.

SESAME DRESSING INGREDIENTS

• ¼ cup Canola Oil
• 2 tbsp. Rice Vinegar
• 2 tbsp. Low Sodium Soy Sauce
• 2 tbsp. Brown Sugar
• 1 tsp. Sesame Oil
• ½ tsp. Ginger Powder

CHICKEN AND MARINADE INGREDIENTS

• ¼ cup Low Sodium Soy Sauce
• 2 tbsp. packed Light Brown Sugar
• 1 tbsp. Rice Vinegar
• ½ tsp. Ginger Powder
• ½ tsp. Garlic Powder
• 2 Chicken Breasts, boneless, skinless (about 1lb.)

SALAD INGREDIENTS

• ⅓ cup Sliced Almonds, toasted
• 4 oz. Green Cabbage, chopped
• 4 oz. Red Cabbage, chopped
• 4 oz. Romaine Lettuce, chopped
• ½ cup Carrots, shredded and chopped
• 2-3 tbsp. Green Onions, sliced
• 1 cup Dry Rice Noodles or Chow Mein Noodles
• 1 tbsp. Sesame Seeds

HOW TO MAKE SESAME DRESSING

Combine all the ingredients for the sesame dressing in a small jar or airtight container. To blend, cover the container and give it a good shake. Before usage, give it a good mix and place in the refrigerator until needed.

HOW TO TOAST SLICED ALMONDS

Almond slices may be added to the salad without being toasted, but toasting them enhances their flavor and adds a bit more crunch.

In a nonstick pan set over medium heat, toast the almonds for 5 to 6 minutes, or until they begin to take on a lovely golden hue. The almonds will quickly turn from golden to burned, so shake the skillet frequently and pay attention to them. When they are finished, take the skillet off of the burner.

MARINATE AND COOK THE CHICKEN

• Combine all the ingredients for the chicken marinade (except from the chicken) in a bowl and mix thoroughly to ensure the sugar is dissolved. Put the chicken breast into a big plastic bag that can be sealed again.
• Toss the chicken with the marinade. Seal the bag tightly after removing the majority of the air. on the unlikely event that the bag leaks—which I have experienced—make sure it is well shut and set it on a pan or on a plate.
• The chicken should be marinated for at least an hour in the fridge. To ensure a good marinate, turn the bag occasionally.
• Cook the chicken on a grill over medium-low heat until the thickest section of the bird reaches an internal temperature of at least 165°F. Cut the chicken into little cubes once it has cooled down enough to handle.

BUILD THE SALAD

To a large bowl, add the romaine lettuce, green onions, carrots, and red and green cabbages. Mix the ingredients until thoroughly blended.

Empty dishes with the chopped greens. Divide the remaining ingredients among 4 plates and place chicken, almonds, crispy noodles, and sesame seeds on top of each chopped salad. Present the sesame dressing beside the dish.

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