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Ingredients
- For The Chicken:
2 pounds chicken breast (thick part pounded a bit thinner)
1 1/2 tsp sea salt
1/2 tsp pepper
2 tbsp lemon juice
2 tbsp olive oil
1 1/2 tsp granulated garlic powder
1 1/2 tsp granulated onion powder
- For the Salad:
8 cups chopped romaine lettuce ( or your choice of lettuce)
8 cups of premixed slaw or a mix of shredded carrots and shredded cabbage
1 bell pepper, thinly sliced
1 english cucumber, sliced
4 green onions, thinly sliced (or you can use red onion)
Sesame seeds, everything bagel seasoning or furikake seasoning
Optional ingredients: Crunchy chow mein noodles, fresh bean sprouts, baked or fried wonton strips.
- For the dressing:
1 minced garlic clove
2 tsp grated or minced fresh ginger
1 1/2 tsp sugar
2 tbsp hoisin sauce
2 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp neutral oil
1 tbsp sesame oil
1/4 tsp sea salt
1/4 tsp chili flakes
Directions
- Mix the chicken with the marinade. Cover and either refrigerate overnight or use same day. When ready to cook, pan fry the chicken in 2 tbsp oil, 5-7 minutes per side until cooked through. Let the chicken rest for about 15 min. Cut into bite sized pieces or slices. Set aside for the salad.
- Mix all the salad dressing ingredients in a bowl or measuring cup. Set aside.
- For the salad, in a large bowl, mix together the lettuce, slaw, peppers, cucumbers and onions. Set aside optional garnish ingredients if using.
- To assemble, pour the dressing on top, mix very well. Add sesame seeds and or furikake or bagel seasoning, mix again. Plate your salad, put desired amount of chicken on top, optional garnishes, and enjoy!
