Ginger Sesame Salad with Chicken

Asian salad mix (green and red cabbage, carrots, celery and romaine) tossed with lemongrass marinated chicken breast, dry roasted peanuts, fresh cilantro and a toasted sesame dressing.

By: Mai Pham, Celebrity Chef

Prep Time: 4 hours 35 min
Cook Time: 8 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Salads

Ingredients:

4 cups Asian salad mix
1 1/3 cups grilled lemongrass chicken, sliced 1/4 inch
1 cup Chinese (napa) cabbage, sliced 1/8 inch
1/4 cup yellow onion, quartered, sliced thin
1/4 cup cilantro leaves
1/4 cup dry roasted peanuts
1 cup toasted sesame dressing
1 teaspoon toasted sesame seeds

Lemongrass Marinade
1/2 teaspoon lemongrass, slivered
1/2 teaspoon garlic, minced
1 teaspoon soy sauce
3/4 teaspoon sugar
1/8 teaspoon ground white pepper

Grilled Lemongrass Chicken
2 tablespoons lemongrass marinade
1 teaspoon canola oil
3/4 pound chicken breast

Asian Salad Mix
4 1/2 cups green cabbage, shredded
1 cup red cabbage, shredded
3/4 cup carrots, julienne 1/8 inch
3/4 cup celery, sliced 1/8 inch
1 cup romaine lettuce, sliced 1/8 inch

Allergens:

Eggs, Gluten, Peanuts, Soy, Wheat

Nutritional Information

Directions:

Lemongrass Marinade: Combine all ingredients together and stir well.
Grilled Lemongrass Chicken: Gently pound chicken to an even thickness. Cut into 4 pieces. Combine chicken, marinade and oil. Toss to evenly coat, marinate for 4 hours in the refrigerator. Drain and discard excess marinade. Grill chicken over medium heat for 3 to 4 minutes on each side. Let cool, slice 1/4 inch.

Asian Salad Mix: Combine ingredients.
For Service: For each serving, combine the following ingredients, 2 cups salad mix, 1 cup napa cabbage, 1 tablespoon onion, 1 tablespoon cilantro, 1 tablespoon peanuts, and 3 tablespoons sesame dressing. Using tongs, toss salad gently to evenly coat and distribute. Transfer to plate, top salad with 1/3 cup chicken, top chicken with 1 tablespoon sesame dressing and 1/4 teaspoon toasted sesame seeds.