21 May 2014

asian rainbow chicken salad

This is it, you guys. The perfect salad.
I have a serious affection for the Chinese Chicken Salad at the Cheesecake Factory. (If you can have affection for mixed greens, which I do.) But this. This beats it by a landslide, for so many reasons. First, because I made it in my own kitchen, didn't spend a million dollars on it, and it is filled to the brim with so many good, crunchy, delicious vegetables. Each hearty serving only has 325 calories, and leftovers keep really well because there isn't any actual lettuce in it. Not only that, it has 140% of your daily vitamin C and 27 grams of protein.
I could go on, but what I'm saying is, make this salad.

Asian Rainbow Chicken Salad
serves 4
1 pound boneless, skinless chicken breasts, roasted and chopped
1 cup red cabbage, shredded
2 cups green cabbage, shredded
1 cup raw broccoli, chopped
1 cup baby carrots, sliced lengthwise
3 mini sweet peppers, sliced
3 medium green onions, sliced, including greens
1 cup mandarin orange pieces, fresh or canned (if canned, drain and rinse well)
1/3 cup dry roasted almonds, chopped
1 tablespoon toasted sesame seeds
1 tablespoon low sodium soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon+ sriracha sauce

Toss all the veggies together in a salad bowl. Add in oranges and almonds. Top with chicken. Whisk together soy sauce, olive oil, honey, and vinegar. Drizzle over salad and toss gently. Sprinkle with toasted sesame seeds. 

Serve and enjoy!

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