Prepare a zesty, tangy and overall tasty salad with this Asian infused chicken side dish that will add that something extra to your next meal.
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|3 tbsp||(45 mL) Olive oil, divided|
|4 tbsp||(60 mL) Lime juice, divided|
|.5||(180 g) Package instant noodles|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Fresh grated ginger|
|1 cup||(250 mL) Chicken broth|
|1 tbsp||(15 mL) Lime zest|
|1 tsp||(5 mL) Sesame oil|
|1 tsp||(5 mL) Rice wine vinegar|
|1 tsp||(5 mL) White vinegar|
|2 tsp||(10 mL) Honey|
|1 tbsp||(15 mL) Red chili pepper, finely chopped|
|2 cups||(500 mL) Baby bok choy, steamed|
|1||Mango, peeled and sliced|
|2||Green Onions, finely sliced|
|.5 tsp||(2 mL) Dried chili flakes|
|1 tbsp||(15 mL) Pumpkin seeds, toasted|
|Salt and pepper|
SEASON chicken with salt and pepper. Add 1 tbsp (15 mL) each of olive oil and lime juice. Rub all over chicken, cover and place in the refrigerator for at least one hour.
PREHEAT the oven to 375°F (190°C). Place chicken on a baking sheet and cover with aluminum foil. Bake for 15 minutes or until chicken is cooked and the internal temperature reaches 165°F (74°C). Let cool and cut into slices. Refrigerate until ready to use.
PLACE noodles in a pot of boiling salted water for 2 minutes. Drain and place in a bowl of ice water to halt the cooking process.
WHISK together chicken broth, lime zest, garlic, ginger, sesame oil, rice wine vinegar, white vinegar, honey, fresh chili, remaining lime juice and olive oil. Season with salt and pepper and set aside.
ASSEMBLE salad in a large bowl by mixing chicken, bok choy, mango slices, green onion, noodles, chili flakes and pumpkin seeds. Toss with the dressing and season with salt and pepper.
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