Print Recipe
Flavorful Asian Chicken Salad
Course Lunch/Dinner
Servings
Course Lunch/Dinner
Servings
Ingredients
Marinade Ingredients
Dressing Ingredients
Salad Topping Ingredients
Instructions
  1. In a large, shallow bowl, mix 2 tbsp KA–ME® Rice Wine Vinegar, 2 tbsp KA–ME® Sesame Oil, 1 tsp KA–ME® Hot Mustard, 2 tsp KA–ME® Tamari, 2 tsp KA–ME® Hoisin, and 1/2 tsp Chinese 5 Spice.
  2. Marinate chicken breast in the mixture in the fridge for 30 mins or more.
  3. Once marinated, pour the chicken and excess sauce in a pan, and cook on the stovetop until chicken is fully cooked through (~10-15 mins).
  4. Mix together the dressing in a bowl: 1/2 tsp KA–ME® Hot Mustard, 1/2 tbsp KA–ME® Tamari, 1.5 tbsp KA–ME® Rice Wine Vinegar, 1 tbsp KA–ME® Hoisin, 1/2 tsp Chinese 5 spice, 1/2 tsp coconut palm sugar, 1 tbsp KA–ME® Sesame Oil, and 1 tbsp avocado oil.
  5. In a large bowl combine your greens of choice, shishito peppers, cashews, carrot, avocado, green onion, and cilantro.
  6. Top with the chicken, mix in the dressing, and enjoy!
Recipe Notes

Recipe courtesy of @allroadsleadtohealthy

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