Asian Chicken Salad - The Culinary Exchange

Asian Chicken and Citrus Salad

2015-06-18 06:03:21

Serves 4

A delicious salad with chicken and citrus in an Asian dressing.

Write a review

Save Recipe

Nutrition Facts

Serving Size

673g

Servings

Amount Per Serving

Calories 652

Calories from Fat 240

% Daily Value *

Total Fat 28g

43%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 16g

Cholesterol 96mg

32%

Sodium 961mg

40%

Total Carbohydrates 65g

22%

Dietary Fiber 18g

73%

Sugars 36g

Protein 44g

Vitamin A

200%

Vitamin C

219%

Calcium

25%

Iron

24%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For The Chicken

1 lb of skinless, boneless chicken breasts or leftover chicken meat
salt and pepper
vegetable oil

For The Salad

1/4 lb of green cabbage (purchased shredded cabbage is fine)
1/4 lb of napa cabbage (purchased shredded cabbage is fine)
3 medium carrots
3 green onions
2 avocado
2 grapefruit
2 orange
2 lime
1 small bunch of cilantro
3 tbsp of sesame seeds
pomegranate seeds

For The Dressing

1 lime
2 tbsp brown or demerera sugar
2 tbsp of fish sauce
1 tsp of soy sauce
1 tsp of sesame oil
1 - 1 inch piece of fresh ginger
1 clove of garlic

For The Chicken

Pre-heat the oven to 400F.
Drizzle the chicken with vegetable oil.
Season the chicken with salt and pepper.
Bake on a baking tray sprayed with non-stick spray for 20-25 minutes or until an instant read thermometer reads 165F when inserted into the thickest part of the breast.
Remove the chicken from the oven. Let cool.
Cut the chicken breast into small cubes. Set aside.

For The Salad

In a small, dry sauté pan, gently heat the sesame seeds until they are golden brown.
Clean the green and napa cabbage. Shred the green cabbage finely. Chop the napa cabbage into small pieces.
Wash and peel the carrots. Using a box grater, shred the carrots into fine shreds.
Clean the green onions. Slice the green onion thinly.
Peel the avocado and remove the seed. Cube the avocado.
Segment the citrus. Trim the ends of the citrus fruit just deep enough so the fruit starts to show and the pith is exposed.
Using a sharp knife, a slicing or paring knife will work fine, carefully make one cut from end to end, following the shape of the fruit, cutting only deep enough to remove the skin and pith.
Continue peeling and removing the pith by running the knife blade from end to end using the exposed pith as a guide. By doing this, less fruit will be wasted.
Continue peeling until the whole fruit is skin and pith free. The sections of the fruit will be clearly visible.
Holding the peeled fruit in hand by the fruits ends, carefully cut between the exposed membranes removing the sections. It is best to slice the sections out over a bowl as there will be a lot of juice.
After the sections are removed, squeeze the membrane and collect the remaining juice.
Clean the cilantro. Remove the leaves of cilantro from the stems.
In a large bowl, mix the chicken, cabbages, carrot avocado, citrus segments and cilantro leaves. Toss gently.

For The Dressing

Juice the lime into a small bowl.
Using a fine rasp, grate the ginger until you have about 1 tbsp.
Chop the garlic clove finely.
In a small bowl, whisk together the fresh lime juice, brown or demerera sugar, fish sauce, soy sauce, sesame oil, fresh ginger and garlic.

To Serve

Drizzle the salad with enough of the dressing to coat, but not enough to drown it. Sprinkle on some sesame seeds and pomegranate seeds.
Serve cold or at room temperature.

Notes