Light Chinese Chicken Salad

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 Carrots
  • 1/2 cup Cilantro, lightly packed fresh leaves
  • 1 tbsp Ginger, fresh
  • 1 lb Napa cabbage

• Condiments

  • 1 tbsp Hoisin sauce
  • 2 tbsp Soy sauce, reduced sodium
  • 1/2 tsp Sriracha

• Pasta & Grains

  • 1/2 cup Crispy wontons

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 2 tsp Sesame seeds, white

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1/4 cup Rice wine vinegar
  • 1 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Other

  • 3 Scallions (white and green parts, thinly sliced on a sharp diagonal

Found on dinnerthendessert.com

Description

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon very finely chopped peeled fresh ginger
• 1 tablespoon canola oil
• 1 tablespoon hoisin sauce
• 1 teaspoon toasted sesame oil
• ½ teaspoon sriracha
• ½ teaspoon kosher salt
• 1 pound boneless, skinless chicken breast
• ¼ cup rice wine vinegar
• 1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
• 2 carrots, julienned
• 3 scallions (white and green parts), thinly sliced on a sharp diagonal
• ½ cup lightly packed fresh cilantro leaves
• ½ cup crispy wontons
• ½ cup slivered almonds, toasted
• 2 teaspoons white sesame seeds

Directions

• Put the sliced almonds in a dry pan and toast on medium for 1-2 minutes until they JUST start to brown and you can smell them. Swirl them around the pan to avoid burning.
• Season chicken with salt and pepper. Cook on grill pan for 3-5 minutes on each side on medium-high.
• In a small bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar.
• Cut chicken crosswise into ¼-inch-thick slices.
• In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
• Add in the wonton strips and toss lightly again.
• Mound salad in center of 4 plates.
• Re-whisk dressing and drizzle a little over and around salad.
• Sprinkle with the remaining almonds and sesame seeds.