Sunday, April 14, 2013

Asian Chicken Salad

Since the weather has started to warm up here in Texas, I decided to go with a salad for dinner.  This meal was the last of our soy testing meals so there was edamame in the salad and I marinated the chicken breasts in a marinade including soy sauce.  The salad was delicious even if it does look a little too green.

Asian Chicken Salad
Makes 2 servings

4 cups cabbage and romaine mix
8 ounces chicken breast
4 ounces steamed snow peas
1 cup edamame
2 or 3 diced green onions
2 tablespoons, toasted slivered almonds

For the marinade:
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, sliced
Salt and freshly ground black pepper to taste

For the dressing:
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
Sea salt and freshly ground black pepper to taste
Stevia (or sugar) to taste

Combine ingredients for marinade in a bowl or zip-lock bag, add chicken and marinade for a couple of hours (or as long as 8 hours).  Remove chicken and grill over medium high heat until cooked through.  Allow chicken to rest for a few minutes before slicing.

Combine all ingredients for the dressing and toss half of it with the salad, edamame and diced green onions.  Divide the salad between two plates and top with the sliced chicken, steamed snow peas and slivered almonds.  Drizzle with the remaining dressing.

Slightly adapted from The Virgin Diet

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