Ultimate Asian Chicken Chopped Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 2 cloves garlic minced
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 cup fresh bean sprouts
- 1 tablespoon toasted sesame seeds
- 1/4 cup rice wine vinegar
- for the salad:
- 1 tablespoon black sesame seeds
- for the vinaigrette:
- 2 cups shredded chicken
- 2 tablespoons minced fresh ginger
- generous pinch of kosher salt
- for the cashews:
- 1-1/2 cup raw whole cashews
- 1 tablespoon soy sauce (i used gluten-free soy sauce)
- 6 cups thinly shredded savoy cabbage
- 2 cups thinly shredded red cabbage
- 1 yellow or red bell pepper seeded and thinly sliced
- 1/2 cup edamame beans
- 1/3 cup cooked peas
- 10 snap peas sliced into thirds on the bias
- 1 large carrot peeled and thinly sliced on the bias
- 3 green onions thinly sliced on the bias
- 1 fresno chile thinly sliced (optional)
- Carbohydrate 85.0212441872624 g
- Cholesterol 249.2 mg
- Fat 80.5550758472643 g
- Fiber 7.10897532140375 g
- Protein 96.1912709530649 g
- Saturated Fat 12.8356682640507 g
- Serving Size 1 1 recipe (1002g)
- Sodium 14225.2876029027 mg
- Sugar 77.9122688658587 g
- Trans Fat 5.3197583470939 g
- Calories 1442 calories
For the spicy honey sesame cashews: Preheat the oven to 350ºF. Prepare a sheet pan with a sheet of greased parchment paper. In a small bowl, combine cashews and sesame seeds. Set aside. In a small sauce pan, combine water, sugar, honey and red pepper flakes with a generous pinch of kosher salt. Bring it to a simmer and let cook for 2–3 minutes. Remove from the heat and add cashews and seeds to the pot. Stir to coat the nuts and seeds and then place on the prepared sheet pan. Bake cashews and seeds at 350ºF for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool. For the ginger sesame vinaigrette: Add all of the ingredients to the jar of a blender and then puree on high until you have a smooth dressing. Set aside. For the salad: In a large bowl, add chicken, cabbages and all of the vegetables, then add the dressing and gently toss the salad to coat. Serve in bowls or transfer to a serving platter and top with cashews.
