Asian Sesame Chopped Chicken Salad
Recipe GLPRf529110d4f49cb
A vibrant and refreshing Asian-inspired salad featuring tender marinated chicken breast, crisp mixed greens, mandarin oranges, and crunchy wonton strips, tossed with a sesame-ginger dressing. This colorful main course salad is light yet satisfying, with bright citrus and nutty sesame flavors complemented by slivered almonds and fresh herbs.
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Ingredients
1 pound boneless, skinless chicken breast, cubed
2 tablespoons soy sauce (divided: 1 tablespoon for marinade, 1 tablespoon for dressing)
2 teaspoons freshly squeezed orange juice (divided: 1 teaspoon for marinade, 1 teaspoon for dressing)
2 teaspoons light brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon minced fresh ginger
1/2 teaspoon sesame oil (divided: 1/4 teaspoon for marinade, 1/4 teaspoon for dressing)
1 tablespoon vegetable oil
2 teaspoons rice wine vinegar
12 ounce bag Asian chopped salad blend
11 ounce can mandarin oranges, drained
1/4 cup slivered almonds
2 tablespoons chopped green onions
2 tablespoons fresh cilantro, chopped
1 cup wonton strips
Directions
In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon orange juice, 1 teaspoon brown sugar, garlic powder, 1/4 teaspoon sesame oil, and ginger to create the marinade.
Place the cubed chicken breast in a large resealable plastic bag and pour the marinade over it.
Seal the bag and refrigerate for at least 30 minutes to allow the chicken to absorb the flavors.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Remove the chicken from the bag, discarding the marinade, and carefully place it into the hot skillet. Cook the chicken, stirring frequently, for 8-10 minutes until all sides are browned and the internal temperature reaches 165°F. Transfer to a plate and let cool slightly.
In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon orange juice, 1 teaspoon brown sugar, rice wine vinegar, and 1/4 teaspoon sesame oil. Slowly drizzle in the vegetable oil while whisking constantly until the dressing is well emulsified. Set aside.
In a large salad bowl, combine the chopped salad blend, cooled chicken, drained mandarin oranges, slivered almonds, green onions, and cilantro.
Just before serving, pour the dressing over the salad and toss until all ingredients are evenly coated. Top with wonton strips and serve immediately.
