Mandarin Chicken Salad with Hibachi Ginger Dressing
INGREDIENTS
For Salad
- 2 boneless, skinless chicken breasts (or shredded rotisserie chicken)
- 1 head shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 1/2 cups julienned carrots
- 1 cup cooked shelled edamame
- 3/4 cup crunchy chow mein noodles
- 1 (11-ounce) can mandarin oranges, drained
- 1/2 cup roasted cashews
- 1/2 cup chopped fresh cilantro leaves
- 4 green onions, thinly sliced
For Chicken Marinade
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Hibachi Ginger Dressing
- 1/2 cup roughly chopped onions
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 3 tablespoons fresh grated ginger
- 2 stalks celery, roughly chopped
- 2/ tablespoons soy sauce
- 3 teaspoons tomato paste
- 3 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 2 tablespoons water
INSTRUCTIONS
- To make the dressing, place all ingredients except the water in a food processor or blender. Process until mostly smooth. Add water 1 tablespoon at a time until you have reached the desired consistency. Place in the refrigerator for at least 30 min or until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat oven to 400F.
- Season chicken with salt and pepper, to taste. Bake chicken until it is completely cooked through, reaching an internal temperature of 165 degrees F, about 20-25 minutes.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, edamame, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Pour the ginger dressing on top of the salad and gently toss to combine.
- Serve immediately.
