Asian-Inspired Chicken Salad with Peanut Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Teriyaki sauce

  Ready-to-serve

  1 cup or 288g

• Canola oil

  1 ½ tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 ½ cup strips or slices or 183g

• Chinese noodles

  Chow mein

  ¾ cup or 34g

• Tangerines

  (mandarin oranges), canned, juice pack, drained

  1 cup or 189g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ½ cup, halves and whole or 69g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Onions

  Young green, tops only

  4 stalk or 48g

• Peanut butter

  Smooth style, with salt

  5 tbsp or 80g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Brown sugar

  1 tbsp or 9g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, and garlic, adding a small amount of warm water at at time as needed to reach desired consistency. Refrigerate until ready to serve.
2. In a large zip-top bag or large bowl, combine chicken and teriyaki sauce. Marinate in the fridge at least 2 hours, up to overnight. Drain the chicken from the marinade.
3. Preheat grill to medium heat. Brush chicken with canola oil and season with salt and pepper to taste.
4. Grill the chicken, turning occasionally, until fully cooked with an internal temperature of 165°F, about 10 minutes.
5. To assemble the salad, place romaine lettuce in a large bowl, and top with chicken, cabbage, carrots, oranges, cashews, cilantro, and green onions.
6. Pour the peanut dressing over the salad and gently toss to combine. Serve immediately.

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