so much color and flavor,
i could eat it with my eyes…
{or, totally use a rotisserie and toss it in the marinade and cut up. shh, i wont tell…}
skinny chinese chicken salad
salad:
2 boneless skinless chicken breasts
3 tbsp. soy sauce
2 tbsp. rice wine vinegar
salt and pepper
2 tbsp. olive oil
1 head romaine lettuce, shredded
4 cups shredded red cabbage
1 cup edamame
2/3 cup shredded carrots
1/2 cup chow mein noodles
1/4 cup sliced almonds, toasted
sesame ginger vinaigrette (see ingrediente below)sesame ginger vinaigrette ingredients:
1/4 cup vegetable or olive oil
3 tbsp. honey
2 tbsp. rice wine vinegar
1 tbsp. grated fresh ginger
1 tbsp. soy sauce
1 clove garlic, minced
2 tsp. sriracha chile sauce (optional)
1 tsp. sesame oil
pinch of salt and pepper1. place the chicken breasts in a ziploc back with the soy sauce and rice wine vinegar to marinade for at least 15 minutes, then remove and add salt and pepper.
2. heat olive oil in a skillet over medium-high heat and add chicken, cooking on both sides until cooked through. {about 4-5 minutes on each side.}
3. remove from heat, slice and cut into small pieces. mix other ingredients in a large bowl and toss in chicken.
4. wisk together vinaigrette ingredients until blended and serve with salad.recipe from gimme some oven