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Asian Chicken and Cabbage Salad

Juicy seared chicken pulled and tossed with a sesame lime vinaigrette, cabbage, jalapeño, carrots, radish, and cilantro.
Difficulty: Easy
Time: 25 - 30 minutes
This dish is Gluten-Free
Calories: 490 Fat: 18g Carbs: 28g Protein: 41g

ABOUT THE DISH

Fish sauce is an amber colored liquid made from fermenting fish with sea salt. Although pungent, it’ss a great addition to dressing to enhance flavor.  In southeast Asian countries it’s widely used as a dipping condiment.

Ingredients
Chicken breast
Green Cabbage
Spinach
Cilantro
Jalapeño
Carrot
Radishes
Ginger
Lime
Roasted peanuts
Asian cabbage dressing
Featured Ingredient Partners:
Green cabbage: Hidden Stream Farms

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Emulsify To mix liquids together, that are normally incapable of mixing, so that they remain suspended in an emulsion.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan

Large mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Julienne spinach. Remove cilantro leaves from stems. Remove seeds and stems from jalapeño and julienne. Peel and julienne or grate carrots. Remove top and bottom of the radish and thinly slice. Peel ginger, (see instruction card) and grate. Rough chop the peanuts. Zest lime, then cut in half and juice. Remove chicken from the package and pat dry.

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Step 2: SEAR THE CHICKEN

In a medium sauté pan over medium heat add 1 Tbsp. of oil. Season the chicken with salt and pepper on both sides. Add chicken to the pan and sear for 3-4 minutes on each side. Remove from pan, stack on top of each other and wrap in foil.

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Step 3: MAKE THE SALAD

Combine the cabbage, radish, spinach, cilantro, jalapeño, and carrots together in a bowl and mix to combine well.

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Step 4: MAKE THE DRESSING

In a medium mixing bowl combine the asian cabbage dressing, grated ginger, lime zest and lime juice. While mixing slowly add in 3 Tbsp. of oil to form an emulsion.

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Step 5: FINISH THE SALAD

Combine the dressing with the vegetables and toss well to combine. Take the chicken out of the foil and use two forks to shred apart the chicken.

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Step 6: PLATE YOUR DISH

Divide the salad between two bowls. Top with the shredded chicken and garnish with the chopped peanuts. Enjoy!