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Salad: Asian Chicken Salad

Source of Recipe

SheHuffer


List of Ingredients

Boneless skinless chicken breasts, halved and cut into strips

Chicken Marinade:
2 tablespoons grated ginger
1 tablespoon minced garlic
1/4 cup rice wine vinegar
3 tablespoons brown Sugar Twin
1/2 teaspoon hot sauce
1/4 cup lime juice

Dressing:
1 lime juiced
1 teaspoon hot sauce
1 teaspoon tamari (use soy sauce substitute)
1 tablespoon rice wine vinegar
2 tablespoons brown Sugar Twin

Salad
2 ounces rice noodles
1 1/2 cups thin sliced red onions
1 1/2 cups thin, horizontal sliced celery
1 1/2 cups chopped red pepper
1 cup chopped yellow pepper
2 tablespoons tamari (use soy sauce substitute)
1/2 cup grated jicama
2 cups thin horizontal slices of bok choy
1/2 cup chopped cilantro


Recipe

1. Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.

2. In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.

3. Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.

4. Heat a wok and add the marinated chicken in batches. Remove. Set aside Sauté the onion, celery and peppers.

5. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.