Chinese Chicken Salad

Recipe Type: Salad

Author: based on recipe from Ellie Krieger

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Serves: 6

A healthy, easy version of one of my favorite salads. The dressing is my favorite!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 small head napa cabbage, thinly shredded (about 6 cups)
• 1 small Romaine heart, chopped
• 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
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 1/4 teaspoons chili-garlic sauce or chili sauce (add more if you like heat)
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to 15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
3. In a large bowl, combine Napa cabbage, romaine, 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.

Quinoa Burgers

1/2 cup quinoa, rinsed
1 med. carrot, peeled and finely grated
1/2 small onion, finely chopped
1 can white beans, drained and rinsed (I used Great Northern)
1/4 cup plain breadcrumbs (I used Italian seasoned and omitted the basil and oregano)
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste

cornmeal to coat the burgers
olive or peanut oil for frying (I used olive)

Bring 3/4 cup water to the boil in a small saucepan, add the quinoa, cover and simmer 12-14 minutes until all the water is absorbed and the quinoa is tender. Mash the beans in a large bowl, then add all the remaining ingredients plus the quinoa, and mix well. Shape into patties and coat with cornmeal. Warm the oil in a sautee pan and cook 6-8 minutes per side, until golden brown.

We had ours with tomato and fresh spinach on potato rolls with potato salad on the side.  :)