Recipe: Asian Chicken Salad

With Almonds + Sesame Rice Vinaigrette

This dish is everything I wanted the other day for lunch! It was a hot day here on Lesvos - the kind of heat that can absolutely drain you. I’d done a workout then went out for a run and the minute my shoes hit the asphalt my body rebelled against my bad ideas and I wound up doing more of a sad girl walk than a hot girl walk!

I wanted something high protein, lean and full of fresh flavor to cool me down after my adventures and this was just the thing! If you’re vegetarian, feel free to try it on seared tofu (use the same seasoning mix)! I hope you enjoy it as much as I did!

Dish Type - Entree | Serves 2

Ingredients:

Chicken:

• 2 small chicken breasts or 1 large chicken (roughly 0.5-0.75 lb raw)

• 1 tsp dried ground coriander

• 1/4 tsp+ salt

• 1/8 tsp cracked pepper

• 1/4 tsp cumin

• 1/8 tsp chili powder or hot paprika

• 1/8 tsp smoked paprika

• sesame oil

Salad:

• 3-4 cups mixed greens, chopped romaine or a mix of cabbage, greens, spinach

• 1 carrot, grated or sliced into matchsticks

• 1 cucumber, sliced thinly

• 1/2 bell pepper, sliced thinly

• 1-2 tsp minced hot pepper (we have a thin greek pepper here, but feel free to use a serrano or jalapeño).

• optional to garnish:

  • fresh cilantro (coriander)

  • sesame seeds

  • 1/8 cup almonds, roughly chopped (I had roasted/salted, but you can use raw or anything you like)

Dressing:

• 1/2” ginger peeled and minced

• 1 clove garlic, minced or pressed

• 3 Tbsp rice vinegar

• 1 tsp soy sauce

• 1 tsp sesame oil

• 2 tsp sesame seeds

• 1/2 lime, juice

Directions:

1. Preheat oven to 200ºC/400ºF and line sheet pan with foil.

2. Rub chicken with olive oil, coat with spices. Give it a last sprinkle of salt.

3. Place on sheet pan and roast in the oven 25 minutes or until meat has an internal temperature of 165º at the thickest part.

4. Remove and let cool, then slice across the grain.

5. Combine dressing ingredients in small jar and shake or stir.

6. Arrange salad ingredients on plates, drizzle with dressing, top with sliced chicken and almonds.

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With Love,
Rose Cameron