asian chicken salad

This salad isn't super fancy by any means, but since Dan is completely obsessed with it (he claims he'd eat it every night) and it's really easy to whip up, I thought I'd share it.

Sautéed Chicken

Heat olive oil in a pan to medium high heat.
Take 2 boneless, skinless chicken breasts, and season with your favorite Asian seasoning (I used World Market's Thai Spice).
Cook chicken for 2 to 3 minutes. Flip them, and cook for another 2 - 3 minutes (or until they are no longer pink inside).
Let rest for about 5 minutes, then slice the pieces diagonally.

Asian Dressing

3 cloves of minced garlic
1 teaspoon ginger zest
1 tablespoon rice vinegar
2 tablespoons low sodium soy sauce
Splash of Sriracha hot sauce 
1 teaspoon House of Tsang peanut sauce
1 tablespoon olive oil
A drizzle of honey

Toss chicken and dressing with chopped red peppers, sliced carrots, shelled edemame, and spring mix lettuce.  Garnish with sesame seeds.

Follow lovely little vices.

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