Prep Time: 15 mins Cook Time: 8 mins Yield: 4 servings
Ingredients
- 8 ounces chicken breast
- 6 ounces romaine lettuce
- 1 ounce carrots
- 1 ounce Japanese cucumber
- 1 ounce green cabbage
- 1 ounce red cabbage
- 2 tablespoons ginger, minced
- 2 tablespoons lime juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon agave nectar
- ¼ teaspoon sesame oil
- Salt and pepper to taste
Directions
Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
Take all cabbages, lettuce and vegetables and cut them into small julienned 2” matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
*Fun fact: The use of Agave nectar is beneficial due to its hyper-glycemic index, and offers a subtle and bright alternative to sugar or honey. It is filled with sweet-savory hints which carry well with the ginger, soy and vegetables. Try it in just about anything as a replacement to honey or sugar. |