GUESS WHAT. I made you this salad. But not only did I make you this salad, I filmed myself making you this salad. And what do I love more than embarrassing myself via video?? Asian chicken salads.
This recipe comes from my recent partnership with Home Chef, which a subscription based service that delivers quality ingredients straight to your door, and a fancy shmancy easy-to-follow instruction guide. So, without further adieu, I present you with this asian sesame chicken salad, video style:
Asian Sesame Chicken Salad
5 oz. Spinach
1 oz. Shredded Carrot
1 oz. Shredded Red Cabbage
2 Green Onions
4 oz. Mandarin Oranges in Juice
2 Chicken Breast
2 Tbsp. Sesame Oil, Toasted
2 oz. Rice Vinegar
1 Tbsp. Sugar
1 oz. Sliced Almonds
1 Tbsp. Sesame Seeds, Multicolor
Thoroughly rinse produce and pat dry. Combine spinach, carrots, and red cabbage in a large mixing bowl. Trim the ends and thinly slice the green onions on a bias (on an angle.) Drain the mandarin oranges, reserving the juice for dressing.
Rinse chicken breasts and pat dry. Season each side of the chicken with a pinch of salt and pepper. Heat a medium pan and 1 tsp. olive oil over medium-high heat. Cook on each side for 5-6 minutes or until golden brown, firm to the touch and a minimum internal temperature of 165 degrees is reached.
In a mixing bowl, combine 1 Tbsp. reserved mandarin orange juice, sesame oil, rice wine vinegar, and sugar. Season with a pinch of salt and pepper
Heat a small pan over medium-low heat. When pan is hot, add almonds, swirl and toss in the dry pan until golden brown and aromatic, 2-3 minutes. Watch closely as they can burn easily
Add the dressing to the salad mix. Toss the salad until evenly coated. Season with a pinch of salt and pepper.
Slice the chicken into ½” pieces. Place the salad mixture in the middle of the plate. Lay chicken on top of the salad. Garnish the salad with toasted almonds, green onions, sesame seeds, and mandarin oranges.