Asian Chicken Salad

Lisa Says: of course, the chicken is organic.


Our Quick Broil method of cooking chicken is a great way to retain the moisture in chicken breasts, which can easily become very dry. This recipe provides you with 67% of the daily value for protein from the chicken along with a rich source of many other essential nutrients. Enjoy!

Prep and Cook Time: 30 minutes

• 5 cups Chinese cabbage, sliced thin
• 2 boneless chicken breasts, skin on
• ½ cup shredded carrot
• ½ cup minced scallion
• ½ cup sliced almonds
• ¼ cup chopped fresh cilantro
• 2 TBS toasted sesame seeds
• Optional: 2 TBS dried hijiki or arame seaweed, soak in 1 cup warm water and chop*
• Dressing
• 2 TBS extra olive oil
• 2 TBS soy sauce
• ¼ cup rice vinegar
• 3 TBS honey
• pinch red pepper flakes
• salt & white pepper to taste
• *The safety factors regarding sea vegetables, such as hijiki

1. Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel)or cast iron skillet large enough for chicken breasts under heat to get very hot in the middle of the broiler, about 7 inches from the heat source. Season chicken with a little salt and pepper.
2. If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
3. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite size pieces.
4. While pan is heating, thinly slice head of cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice thin. Chop cilantro and scallion and add to sliced almonds, cabbage and carrot mixture. Squeeze excess water from hijiki, chop if needed, and add to salad.
5. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)
Serves 4
Healthy Cooking Tips:
Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not overcook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from the heat source as recommended. This will give the breasts a chance to cook through without burning on top and drying out. By placing it in a very hot pan, it seals the bottom and retains more moisture.

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One Comment

  1. Posted 1 Apr at 4:39 pm | Permalink

    I haven’t checked in here for some time as I thought it was getting boring, but the last several
    posts are good quality so I guess I will add you back to my daily bloglist.
    You deserve it my friend :)

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