Asian Fusion Chicken Salad

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Asian Fusion Chicken Salad
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Servings
Ingredients
INGREDIENTS FOR MARINADE:
  • 1/4 cup sesame oil
  • 1/4 cup macadamia nut oil
  • 2 garlic cloves minced
  • 1/2 shallot minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger finely chopped
  • 1/4 cup rice vinegar
  • 1/4 cup low sodium chicken broth
  • 2 teaspoons low-sodium tamari sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon red curry powder
  • 4 chicken halves bonelless, skinless, free-range, hormone-free, antibiotic-free
INGREDIENTS FOR DRESSING:
  • 1/3 cup olive oil
  • 2 teaspoons low-sodium tamari sauce
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon raw, unfiltered honey to taste (* see note)
  • 8 cups mixed greens
  • 1/2 organic pear sliced
  • 1/4 cup pomegranate seeds fresh, organic
  • 1 tablespoon black sesame seeds
Servings
Ingredients
INGREDIENTS FOR MARINADE:
  • 1/4 cup sesame oil
  • 1/4 cup macadamia nut oil
  • 2 garlic cloves minced
  • 1/2 shallot minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger finely chopped
  • 1/4 cup rice vinegar
  • 1/4 cup low sodium chicken broth
  • 2 teaspoons low-sodium tamari sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon red curry powder
  • 4 chicken halves bonelless, skinless, free-range, hormone-free, antibiotic-free
INGREDIENTS FOR DRESSING:
  • 1/3 cup olive oil
  • 2 teaspoons low-sodium tamari sauce
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon raw, unfiltered honey to taste (* see note)
  • 8 cups mixed greens
  • 1/2 organic pear sliced
  • 1/4 cup pomegranate seeds fresh, organic
  • 1 tablespoon black sesame seeds
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Instructions
Preparation for Marinade:
  1. Whisk all ingredients down to chicken together in a mixing bowl.
  2. Put chicken in a Ziploc® bag and pour marinade over the chicken. Remove air from the bag and seal. Refrigerate up to half an hour before cooking. Remove from refrigerator 30 minutes before cooking and let stand.
Preparation for Chicken:
  1. Preheat grill to medium high heat. Grill chicken until cooked through, about 4-5 minutes per side. Remove from grill and set aside.
Preparation for Dressing and Salad:
  1. In a small bowl, whisk together olive oil, tamari sauce, lemon juice, and raw, unfiltered honey*.
  2. Arrange greens on a platter. Place pears around sides. Sprinkle pomegranate seeds.
  3. Slice chicken breast into thin slices.
  4. Distribute salad evenly between 4 plates and drizzle each with about 1 tablespoon of dressing.
  5. Place chicken slices from one half chicken breast on each salad.
  6. Sprinkle sesame seeds over the top of each salad.
Recipe Notes

This recipe requires marinating the chicken for at least 1 hour, and up to 24 hours.

*Raw, unfiltered honey is not appropriate for children under 2 years of age. Use pasteurized honey in recipes that will be fed to children under 2.

 

 

 

Nutrition Facts
Asian Fusion Chicken Salad
Amount Per Serving (4g)
Calories 305 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5.5g 28%
Cholesterol 73mg 24%
Sodium 580mg 24%
Total Carbohydrates 19.1g 6%
Dietary Fiber 4.1g 16%
Sugars 10.3g
Protein 30.2g 60%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Asian Fusion Chicken Salad
Amount Per Serving (4g)
Calories 305 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5.5g 28%
Cholesterol 73mg 24%
Sodium 580mg 24%
Total Carbohydrates 19.1g 6%
Dietary Fiber 4.1g 16%
Sugars 10.3g
Protein 30.2g 60%
* Percent Daily Values are based on a 2000 calorie diet.

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