Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 large head romaine or green leafy lettuce (chopped)
- 2 cups chopped napa cabbage
- 11 ounce can mandarin oranges (drained)
- 1/2 english cucumber (sliced)
- 1 bell pepper (any color, chopped)
- 1/2 cup sliced almonds or cashews
- 2 green onions (finely chopped)
- 1 carrot (shredded)
- 2 Tablespoons fresh chopped ginger
- 1/4 cup low-sodium soy sauce
- 1/4 cup olive oil
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon Sriracha hot sauce (or more, to taste)
- 1/2 teaspoon salt
- 1/4 cup red apple vinegar
- Handful crunchy chow mein noodles or wonton strips (optional)
Instructions
- Heat a grill pan or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 5 minutes per side until fully cooked. Let rest before slicing.
- In a large mixing bowl, whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, Sriracha hot sauce, salt, and apple vinegar until well combined.
- In another bowl, combine chopped lettuce, napa cabbage, sliced cucumber, shredded carrot, bell pepper, green onions, mandarin oranges, almonds or cashews.
- Slice the cooked chicken and add it to the salad mixture. Pour half of the dressing over the salad; toss gently to combine.
- Serve immediately topped with crunchy chow mein noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg