Easy Asian Chicken Salad
Easy Asian Chicken Salad
This is a great recipe for an appetizer at an Asian-fusion dinner or as a hearty lunch/dinner salad. The ingredients list is very loose so the user can make the balance based on what components they like most. Most of the ingredients can be substituted to fit dietary needs.
Ingredients:
•1 pack Purdue Fit n’ Easy Boneless Skinless Chicken Breasts
•1 heavy duty tin foil pouch (i.e. Reynolds Foil Hot Bags)
•1 package nutsake of enoki mushrooms
•1 tsp sesame oil
•1/2 tsp minces garlic
•1 bottle Newman’s Own Lighten Up! Sesame Ginger Vinaigrette
•2 cans sliced water chestnuts in water
•1 large can (or 4-5 whole fresh) mandarin orange sections
•1 container pre-packaged organic Spring Mix greens
•1/2 cup roasted unsalted edamamme
•1/2 cup toasted chow mein noodles
•Marinade: 1/4 cup sesame oil, 1/2 cup Kikoman soy sauce, 1/4 cup sake, 2 Tbsp (or 2 large cloves) minced garlic, 1 Tbsp ginger paste (or grated), sea salt & wasabe to taste.
Directions: Combine ingredients in a 2 qt mixing bowl. Mix marinade thoroughly with a whisk or fork. Add chicken breasts, evenly coating each piece. Cover with plastic wrap and set aside. Let sit for ½ hr.
Heat 1 tsp of sesame oil in a small frying pan over medium heat. Add ½ tsp of garlic and brown. Add ½ to whole package of nutsake or enoki mushrooms and sauté until they have slightly browned, shrunk in size, and texture is firm but not spongy, appx 5-10 min. Remove from heat, drain, and set aside.
Open cans of water chestnuts and oranges, drain and set aside.
Preheat oven to 450°. Place chicken breasts flat into foil bag without adding excess marinade. Fold open end of bag closed and place into oven and bake for 30-45 min. Because the bag seals the moisture in, it is really difficult to overcook the chicken. It’s better to overcook than undercook and risk bacteria. You may need to remove the bag, open by unfolding the edge (be very careful of steam when doing so!), and cut into the thickest part of the chicken to test for pinkness.
When chicken is done remove from oven, open bag, drain liquid and let stand for 10 min (again, be careful of steam and hot liquid!). Remove chicken from bag and cut into bite-sized pieces.
In a large salad bowl (or multiple small bowls), combine greens, chicken, water chestnuts, and mandarin oranges. Dress with vinaigrette. Garnish with noodles and edamamme. Serve and enjoy!
Total prep time: 1.5 hrs
Serves 4-5 people
This is a great recipe for an appetizer at an Asian-fusion dinner or as a hearty lunch/dinner salad. The ingredients list is very loose so the user can make the balance based on what components they like most. Most of the ingredients can be substituted to fit dietary needs.
Ingredients:
•1 pack Purdue Fit n’ Easy Boneless Skinless Chicken Breasts
•1 heavy duty tin foil pouch (i.e. Reynolds Foil Hot Bags)
•1 package nutsake of enoki mushrooms
•1 tsp sesame oil
•1/2 tsp minces garlic
•1 bottle Newman’s Own Lighten Up! Sesame Ginger Vinaigrette
•2 cans sliced water chestnuts in water
•1 large can (or 4-5 whole fresh) mandarin orange sections
•1 container pre-packaged organic Spring Mix greens
•1/2 cup roasted unsalted edamamme
•1/2 cup toasted chow mein noodles
•Marinade: 1/4 cup sesame oil, 1/2 cup Kikoman soy sauce, 1/4 cup sake, 2 Tbsp (or 2 large cloves) minced garlic, 1 Tbsp ginger paste (or grated), sea salt & wasabe to taste.
Directions: Combine ingredients in a 2 qt mixing bowl. Mix marinade thoroughly with a whisk or fork. Add chicken breasts, evenly coating each piece. Cover with plastic wrap and set aside. Let sit for ½ hr.
Heat 1 tsp of sesame oil in a small frying pan over medium heat. Add ½ tsp of garlic and brown. Add ½ to whole package of nutsake or enoki mushrooms and sauté until they have slightly browned, shrunk in size, and texture is firm but not spongy, appx 5-10 min. Remove from heat, drain, and set aside.
Open cans of water chestnuts and oranges, drain and set aside.
Preheat oven to 450°. Place chicken breasts flat into foil bag without adding excess marinade. Fold open end of bag closed and place into oven and bake for 30-45 min. Because the bag seals the moisture in, it is really difficult to overcook the chicken. It’s better to overcook than undercook and risk bacteria. You may need to remove the bag, open by unfolding the edge (be very careful of steam when doing so!), and cut into the thickest part of the chicken to test for pinkness.
When chicken is done remove from oven, open bag, drain liquid and let stand for 10 min (again, be careful of steam and hot liquid!). Remove chicken from bag and cut into bite-sized pieces.
In a large salad bowl (or multiple small bowls), combine greens, chicken, water chestnuts, and mandarin oranges. Dress with vinaigrette. Garnish with noodles and edamamme. Serve and enjoy!
Total prep time: 1.5 hrs
Serves 4-5 people
© 2009 Created by Better Way Gourmet on Ning. Create a Ning Network!
