Easiest Way to Make Delicious Salad Wednesday - Chinese Chicken Salad

Salad Wednesday - Chinese Chicken Salad. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. I grew up loving asian-inspired "Chinese Chicken Salad" and whenever I saw it on a menu, I'd order it—without the chicken! I know that might sound crazy, but it I loved the toasted sesame dressing, juicy mandarin orange slices, and colorful salad.

Sprinkle liberally with salt and pepper. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. You can have Salad Wednesday - Chinese Chicken Salad using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Salad Wednesday - Chinese Chicken Salad

1. Prepare 4 of chicken breasts split (bone-in, skin-on).
2. Prepare of olive oil Good.
3. It's of Kosher salt.
4. It's of black pepper Freshly ground.
5. It's 1/2 pound of asparagus , ends removed, and cut in thirds diagonally.
6. Prepare 1 of red bell pepper , cored and seeded.
7. You need 2 of scallions (white and green parts), sliced diagonally.
8. It's 1 tbsp of sesame seeds white , toasted (optional).
9. Prepare 1/2 cup of vegetable oil.
10. You need 1/4 cup of apple cider vinegar good.
11. It's 3 tbsps of soy sauce.
12. It's 1 1/2 tbsps of sesame oil dark.
13. Prepare 1/2 tbsp of honey.
14. It's 1 clove of garlic , minced.
15. It's 1/2 tsp of ginger peeled, grated fresh.
16. It's 1/2 tbsp of sesame seeds , toasted.
17. Prepare 1/4 cup of peanut butter smooth.
18. It's 2 tsps of kosher salt.
19. You need 1/2 tsp of black pepper freshly ground.

This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with. Keto Chinese Chicken Salad Recipe - a low carb Chinese chicken salad with a homemade Asian dressing. Paleo, gluten free, grain free, dairy free, soy free, clean eating, real food.

Salad Wednesday - Chinese Chicken Salad instructions

1. Preheat the oven to 350 degrees F..
2. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. **Save the bones in a large freezer-safe plastic bag in your freezer. Make your own chicken stock.**.
3. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl..
4. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold..

Of all the salads, Chinese chicken salad is hands down my favorite. Place the mandarin orange segments around the salad. Top the salad with a little more crispy rice noodles and won tons. Sprinkle the Blue Diamond slivered almonds and sesame seeds over the salad. Garnish the salad with some thinly sliced snow peas.

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