Crunchy Asian Chicken Salad
Ingredients
- 3 Tbsp cup olive oil, divided
- 2 Tbsp rice wine vinegar
- 2 Tbsp dark sesame oil
- 1½ Tbsp low-sodium soy sauce
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups shredded red cabbage
- ½ cup shredded carrots
- ½ bunch cilantro, chopped
- ½ (10-oz) pkg shaved Brussels sprouts
- ¼ cup salted cashews, chopped
- ¼ cup sliced almonds, chopped
Instructions
- Whisk together 2 Tbsp olive oil, vinegar, sesame oil, soy sauce, syrup, and garlic. Pour half into a large zip-top bag; reserve remaining mixture.
- Add chicken to bag; seal and marinate 30 minutes.
- Meanwhile, toss together cabbage, carrots, cilantro, and Brussels sprouts in a large bowl.
- Remove chicken from marinade, discarding marinade. Cook chicken in 1 Tbsp hot olive oil in a large skillet over medium-high heat 7 to 10 minutes or until done.
- Add chicken to vegetables in bowl; toss with reserved oil mixture. Top with nuts.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
510
|
510
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 32 | 32 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 591 | 591 |
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