Chinese Chicken Salad, adapted from an Elie Krieger recipe on Food Network.
Marisolio’s Roasted Japanese Sesame Oil is on sale through the end of the month, so don’t miss out on saving. Stop by the shop at 488 Main St. in Murphys, visit the website at www.marisolio.com, or give us a call at (209) 728-8853 to order.
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted Marisolio Roasted Japanese Sesame oil,
1 pound skinless, boneless chicken breasts
1/2 head Napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
Preheat oven to 350 degrees F.Combine 1 tablespoon soy sauce and 1/2 teaspoon Marisolio Roasted Japanese Sesame oil
and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
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