Personal Chef Chicken Salad
Healthy and satisfying salad full of crispy, colorful, protein packed ingredients and a peanut dressing that you can make way in advance and throw together at a moment's notice. Perfect for when you're craving nutritious Asian inspired flavors or just something crunchy and beautiful.
Ingredients
Dressing:
- ¼ cup smooth peanut butter
- ⅓ cup extra light olive oil
- 2 tbs apple cider vinegar (or rice wine vinegar)
- 3 tbs low sodium soy sauce
- 1 tbs sesame oil
- 2 tbs honey
- 1 large garlic clove
- 1 inch piece of ginger, grated
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
Chicken and Marinade:
- 2 (4-6 oz) boneless, skinless chicken breasts
- 2 tbs honey
- 2 tbs low sodium soy sauce
- 1 tbs apple cider vinegar (or rice wine vinegar)
- ½ tsp sesame oil
- ½ inch piece of ginger, grated
- small pinch of kosher salt
- small pinch of freshly cracked black pepper
Salad:
- 2 cups purple cabbage
- 2 cups carrots, shredded
- 1 ripe avocado, sliced
- ½ cup edamame
- 1 orange, peeled and divided into segments (you can substitute fresh tangerines if you prefer)
- ½ cup unsalted cashews, lightly toasted
- 1 tbs scallions, thinly sliced
- wonton strips, optional for topping
Instructions
Dressing
- Combine all of the dressing ingredients in a blender and pure until smooth. Transfer to a jar and refrigerate until ready to use.
Chicken and Marinade:
- Combine all of the marinade ingredients in a medium bowl and whisk to blend. Add the chicken breasts to the marinade and turn to coat. Cover the bowl and refrigerate for at least one hour.
- Preheat oven to 400 °F. Transfer the chicken to a baking sheet and roast for approximately 20 minutes or until the internal temperature reaches 165 °F when tested with an instant read thermometer.
- Remove the chicken from oven and allow it to rest for 10 minutes before slicing.
Salad:
- In a large serving dish, combine the cabbage, carrots and edamame. Add a couple of tablespoons of the dressing and toss to coat. Top with avocado, orange segments, sliced chicken and cashews. Drizzle on a few more tablespoons of the dressing dressing and garnish with scallions and wonton strips (if using). Serve with additional dressing on the side.