This is a little like a slaw I came up with this really wanting Asian Chicken Salad and I got something even better This recipe is really something Top with crispy noodles and enjoy
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
Whisk together the rice vinegar
sesame oil
3 green onions
garlic
sugar
ginger
soy sauce
vegetable oil
coriander
and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container
and refrigerate for later. Place the chicken breasts into the remaining dressing
and coat on all sides. Cover
and refrigerate 30 minutes to 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade
and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear
about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven
and allow to cool. Shred the chicken using 2 forks and set aside.
To assemble the salad
combine the green cabbage
red cabbage
carrots
3 green onions
cilantro
almonds
and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.