Chinese Blackened Chicken Salad
Ingredients
- 1.5 lbs skinless boneless chicken breasts, pounded out evenly
- 1/2 green cabbage, shredded thinly
- 1/2 purple cabbage, shredded thinly
- 1/2 an Iceberg lettuce, chopped thinly
- 1-2 sweet red bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 carrots, shredded or thinly sliced using a mandoline
- a small bunch of fresh cilantro leaves, chopped
- 1/3 cup roasted peanuts, chopped
- sesame seeds as garnish
- fresh lime wedges to taste
Chinese Dressing:
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos, Bragg's liquid amines, OR
- 1 Tbsp dijon mustard
- 2 cloves minced fresh garlic
- 1 Tbsp raw honey
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
- 1 Tbsp sesame oil, or extra virgin olive oil
Instructions
- In a small bowl whisk all dressing ingredients really well.
- In a shallow dish coat chicken with 1/4 of the dressing that you just made.
- Set remaining, untouched dressing aside.
- Set raw chicken in the fridge, for at least 30 minutes to marinate in its dressing.
- Heat a grill or a large skillet over medium high heat. Spray with a bit of cooking oil (I use avocado oil) then add in your chicken with its juices/marinade.
- Cook for about 4-5 minutes per side, or until nicely browned and just cooked through.
- Set aside on a cutting board to rest for a couple of minutes, covered, then slice against the grain, and sprinkle with sesame seeds.
- In a large salad bowl add all chopped salad ingredients: cabbage, lettuce, carrot, bell pepper, and red onion.
- Drizzle with your remaining dressing (only use the dressing UNTOUCHED by your raw chicken) then toss well to combine.
- Top with sliced chicken, chopped peanuts, fresh squeezed lime, and fresh chopped cilantro leaves.
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