Oriental Chicken and Vegetable Salad

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Oriental Chicken and Vegetable Salad
  • Prep Time: 30
  • Total Time: 45
  • Servings: 4.0
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About this Recipe

A crunchy combo of Asian vegetables and tender morsels of chicken. Marinating your chicken is the key to infuse this exotic chicken salad with memoirs of China.

Ingredients

2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breast
2 tbsp (30 mL) Vegetable oil
MARINADE:
1 tsp (5 mL) Chinese 5 spice powder
.5 tsp (2 mL) Ground ginger
.5 tsp (2 mL) Red chili flakes or 1 tsp (5 mL) chili paste
1 Clove garlic, minced
1 tbsp (15 mL) Rice vinegar
1 tsp (5 mL) Brown sugar
3 tbsp (45 mL) Vegetable oil
Salt and pepper
SALAD:
.5 Bunch asparagus, blanched
4 Green onions, sliced on a bias
8 Radishes, sliced
1 Red pepper, sliced
1 (14 oz/398 mL) Can pineapple tidbits, drained, liquid reserved
DRESSING:
2 tbsp (30 mL) Rice vinegar
2 tbsp (30 mL) Vegetable oil
2 tbsp (30 mL) Reserved pineapple juice
2 tbsp (30 mL) Soy sauce
1 tsp (5 mL) Brown sugar
1 tsp (5 mL) Chinese 5 spice powder
2 Cloves garlic, minced
1 tsp (5 mL) Sesame oil
.5 tsp (2 mL) Red chili flakes (or 1 tsp (5 mL) chili paste)

Directions

CUT chicken into bite size pieces. Place in a re-sealable plastic bag.

COMBINE marinade ingredients together in a small bowl. Pour over chicken, seal and refrigerate for at least 30 minutes.

HEAT oil in a large skillet over medium-high heat. Remove chicken from marinade and stir fry for 10 -12 minutes or until the internal temperature reaches 165°F (74°C). Remove from pan and set aside to cool. Combine all salad ingredients in a large bowl. Once chicken is cool toss in with salad. Whisk together all dressing ingredients in a small bowl. Pour over salad and toss. Refrigerate for an hour before serving.

Notes

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