Asian Chicken Salad

• green onion, sliced↗0.25 cup
• shredded lettuce leaf or cabbage (I used shredded raw Brussels sprouts)2 cup
• whole almond, sliced↗0.5 cup
• shredded carrot2 cup
• cilantro, chopped↗0.25 cup
• cooked, shelled edamame2 cup
• toasted sesame seeds↗
• chicken breasts↗2
• soy sauce↗0.5 cup
• garlic, minced↗2
• ginger, minced↗1 tablespoon
• sugar↗2 tablespoon
• Chinese five‑spice seasoning↗2 tablespoon
• chow‑mein noodles (dry crunchy version)↗2 cup

Step-by-step instructions

1. 1

   Mix the salad ingredients: Combine all salad ingredients – green onions, lettuce leaves (I used shredded raw Brussels sprouts), almonds, carrots, cilantro, edamame and sesame seeds.

2. 2

   Marinate the chicken: Whisk together soy sauce, garlic, ginger, sugar and the five‑spice seasoning. Marinate the chicken in the sauce for at least 1 hour.

3. 3

   Cook the chicken: Roast the chicken in the sauce at 400 °F for about 20‑30 minutes, turning occasionally, until done. Let the chicken cool, shred it and add to the salad.

4. 4

   Toss the salad: Toss it with your chosen dressing and the chow‑mein noodles right before serving.