Warm Asian Chopped Chicken Salad

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Warm Asian Chopped Chicken Salad is a light meal you can serve any time of the year. The chicken is deliciously flavoured with sticky teriyaki sauce and then served over lightly cooked veggies. Everything in this warm salad is accented with a tasty Asian inspired sauce made with tamari sauce, honey, ginger, garlic and sesame oil.

What I love about this warm salad is, all you need is 30 minutes from start to finish. Next time you are short on time and are thinking of something healthy for lunch or dinner, try this warm Asian chopped chicken salad. If this salad isn’ for you, please check out our complete list of healthy salads here->

Ingredients

  • 2 skinless, boneless chicken breasts
  • 3 Tbsp. Sesame oil, divided
  • 2 Tbsp. GF tamari sauce
  • 2 Tbsp. Liquid honey
  • 1 Tbsp. Minced ginger
  • 1 large garlic clove, minced
  • 1/2 medium cabbage, thinly sliced (about 4 cups)
  • 1 large carrot, julienned or shaved with a vegetable peeler
  • 1 small onion, halved and thinly sliced
  • 2 cups small broccoli florets
  • Instructions

  • Lay the chicken breasts between 2 sheets of plastic wrap and using the flat side of a meat tenderizer bash to flatten them
  • In a large bowl combine 1 tablespoon of sesame oil, tamari sauce, honey, ginger and garlic. Add the chicken and coat well with the marinade. Place in the fridge for 5 minutes
  • Heat a wok or large non-stick frying pan over medium heat. Add 1 tablespoon of sesame oil and the chicken, cook 4 - 5 minutes per side, or until cooked through. Place the chicken on a plate and cover with foil. Once the chicken is slightly cooled slice the pieces into thin strips
  • Heat the same wok without cleaning it over medium-high heat. Add remaining 1 tablespoon of sesame oil and the leftover marinade from the chicken. Add cabbage, carrots, onions and broccoli florets, stir-fry until everything is well coated with the marinade and heated through about 3 minutes
  • To serve; divide warm vegetables into 4 bowls and top with sliced chicken. Enjoy!


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