Mother’s Day is simply across the nook. You can rejoice Mom with this tasty, gentle dinner. This Ginger Sesame Chicken Salad is straightforward to make and takes solely minutes. It makes use of purchased cooked or rotisserie hen.
Sesame oil and recent ginger taste the salad. I like to make use of toasted sesame oil that may be discovered within the Asian part of most markets. It has a deep nutty taste.
— You can use any sort of cooked hen. Remove the pores and skin and bones for the salad.
— You can use white vinegar diluted with a bit of water as an alternative of rice vinegar.
— You can use bok choy or thinly sliced common cabbage as an alternative of Napa or Chinese cabbage.
— You can use inexperienced or yellow bell peppers as an alternative of pink bell pepper.
— Prepare elements.
— Mix sauce.
— Complete salad.
To purchase: 1 small piece recent ginger, 1 bottle reduced-sodium soy sauce, 1 bottle rice vinegar, 1 bottle toasted sesame oil, 1 jar honey, 1/2 pound cooked boneless, skinless hen breast, 1 small head Napa or Chinese cabbage, 1 pink bell pepper, 1 container portobello mushrooms, 1 bunch scallions, 1 bottle unsalted peanuts, and 1 bunch cilantro (optionally available garnish).
GINGER SESAME CHICKEN SALAD
2 tablespoons chopped or grated recent ginger (or 2 teaspoons floor ginger)
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
1/2 pound cooked boneless, skinless hen breast minimize into bite-size items
4 cups thinly sliced Napa or Chinese cabbage
1 cup sliced pink bell pepper
1 cup sliced portobello mushrooms, sliced
4 scallions, sliced
1/2 cup unsalted peanuts
3 tablespoons chopped cilantro (optionally available garnish)
Mix ginger, soy sauce, rice vinegar, sesame oil and honey collectively in a medium-size skillet. Turn on the warmth to medium-high. Add the hen and cook dinner 3 to 4 minutes to heat hen. Divide the cabbage between two dinner plates. Remove the hen from the skillet with a slotted spoon leaving the sauce and place on prime of cabbage on every plate. Add the pink bell pepper, mushrooms, scallions and peanuts to the plates. Heat the sauce within the skillet for 30 to 40 seconds to thicken sauce. Spoon the remaining sauce over the salad. Sprinkle the cilantro on prime, if utilizing.
Yield 2 servings.
Per serving: 532 energy (48% from fats), 28.4 g fats (4.5 g saturated, 13.1 g monounsaturated), 84 mg ldl cholesterol, 40.4 g protein, 33.2 g carbohydrates, 9.1 g fiber, 860 mg sodium.
Linda Gassenheimer is the writer of over 30 cookbooks, together with her latest, “The 12-Week Diabetes Cookbook.” Email her at Linda@DinnerInMinutes.com. ©2022 Tribune Content Agency, LLC