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Ingredients
For the marinade and dressing:
1/4 cup low-sodium soy sauce
2 Tablespoons fresh ginger root peeled and finely chopped
1/4 cup olive oil
2 Tablespoons hoisin sauce
1 Tablespoon sesame oil
1/2-1 teaspoons Sriracha hot sauces depending on the spice level
1/2 teaspoon salt
1/4 cup red wine vinegar
1/4 cup green onion, finely chopped
4-5 chicken tenders (or 2 breasts, pounded thin)
For the Salad:
1 large bunch green leafy lettuce, chopped
2 cups red cabbages, finely chopped
1/2 cucumber, sliced
1 carrot, shredded
1/2 cup sliced almonds
1 bell pepper (any color), chopped
1 ounce can mandarin oranges drained
fresh cilantro, for garnish
Instructions
For the marinade and dressing:
Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
Add 3 tablespoon of the marinade to a large ziplock bag. Add the chicken tenders and close the bag, squeezing all of the air out.
Refrigerate while you make the rest of the salad (or for up to 2 hours).
To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.
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