Chopped Chicken Crunch Salad

Ingredients

For the Salad

• 1 ¼ cups shredded romaine lettuce

• 1 ¼ cups shredded Napa cabbage

• 1 ¼ cups shredded red cabbage

• 1 large carrot, julienned (about 1 cup) or pre-shredded carrots

• ⅔ cup shelled edamame

• 2 cups shredded chicken (about 1 ½ lbs raw chicken breast)

• 2 ½ oz crunchy wonton strips or crunchy chow mein noodles

• ⅔ cup mandarin orange slices, drained

• ½ cup chopped scallions

• ⅓ cup sliced almonds

For the Dressing

• 2 tbsp grapeseed oil (or any neutral oil)

• 2 tbsp sesame oil

• 2 tbsp rice wine vinegar

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp minced ginger

• 1 tsp minced garlic (or pressed through a garlic press)

• 1 tsp chili garlic sauce

• 1/8 tsp salt and pepper, or to taste

Instructions

1. Start by cooking the chicken. Season 1 ½ lbs of chicken breasts with salt and pepper, and cook through by either pan-searing, baking, or boiling until fully cooked (about 15-20 minutes). Shred the chicken using two forks once it’s cooled down enough to handle.

2. In a large salad bowl, combine the shredded romaine lettuce, Napa cabbage, red cabbage, carrots, edamame, shredded chicken, and wonton strips or chow mein noodles. Gently toss in or garnish with mandarin oranges, chopped scallions, and sliced almonds.

3. In a separate bowl or mason jar, whisk together the dressing ingredients: grapeseed oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, garlic, chili garlic sauce, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve immediately.

Serves: 4 Time: 35 minutes Calories: 500 Protein: 51g Carbs: 26g Fat: 21g