Ingredients

Scale

2 boneless skinless chicken breasts

3 Tbsp. soy sauce for marinade

2 Tbsp. rice wine vinegar for marinade

Salt and pepper to taste

2 Tbsp. olive oil for cooking chicken

1 head Romaine lettuce, shredded

4 cups shredded red cabbage

1 cup edamame

2/3 cup shredded carrots

1/2 cup chow mein noodles

1/4 cup sliced almonds, toasted

1/4 cup vegetable or olive oil

3 Tbsp. honey

2 Tbsp. rice wine vinegar

1 Tbsp. grated fresh ginger

1 Tbsp. soy sauce

1 clove garlic, minced

2 tsp. sriracha chile sauce optional

1 tsp. sesame oil

Pinch of salt and pepper

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Instructions

1-Marinate chicken: In a bowl, combine chicken breasts, 3 Tbsp. soy sauce, and 2 Tbsp. rice wine vinegar. Refrigerate for at least 15 minutes. Season with salt and pepper.

2-Cook chicken: Heat 2 Tbsp. olive oil in a skillet over medium-high heat. Cook chicken 4 minutes per side until fully cooked. Rest for 5 minutes, then slice thinly.

3-Make vinaigrette: Whisk all vinaigrette ingredients together until blended. Adjust sriracha to taste.

4-Assemble salad: In a large bowl, toss Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles, and almonds. Dress with vinaigrette and serve immediately.

Last Step:

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Notes

🥢 Customize by substituting different proteins or adding extra vegetables or fruits.
🌾 For a gluten-free version, use gluten-free noodles and check dressing ingredients for gluten.
🥗 Toast almonds lightly to enhance their flavor and crunch before adding to salad.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Sautéing and Tossing
Cuisine: Asian Fusion
Diet: Healthy, Gluten-Free option

Nutrition

Serving Size: About 1.5 cups