Since I rarely make the same thing twice I wanted a fun salad to bring to Jen and Scott’s on Saturday night. Asian inspired flavors always brighten up a salad and cabbage adds a nice crunch. I also wanted something that would be gluten free for Amanda and that everyone would love just as much.
Asian Chicken and Cabbage Salad (inspired by an Ellie Krieger recipe)
Prep Time: 15 minutes
Cook Time: 20 minutes
1 pound chicken
1 tbsp soy sauce (I used San-J since it is Gluten Free)
1/2 tsp toasted sesame oil
1/2 head of red cabbage, sliced
1/2 head of green cabbage, sliced
1 cup shredded carrots
1 package snow peas
4 scallions, thinly sliced
1 14.5 ounce can mandarin oranges (no sugar added)
1/3 cup white wine vinegar
3 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp packed brown sugar
2 tsp Sriracha
2 tsp toasted sesame oil
1 glove garlic, chopped
1 tsp ginger, finely diced
Preheat oven to 350 degrees. In a baking dish place chicken and brush with soy sauce and sesame oil. Bake for 15-20 minutes or until fully cooked. Chop chicken into bit size pieces. (I used Just Bare Chicken Breast Fillets that I was provided a sample of, Just Bare is an All Natural chicken that focuses on humane care and nutritious feed)
In a large bowl mix together cabbages, carrot, snow peas, mandarin oranges and scallions. Add in chicken.
In a small bowl whisk the white wine vinegar, soy sauce, vegetable oil, brown sugar, Sriracha, sesame oil, garlic and ginger. Pour over salad and serve immediately or chill for a few hours.