Asian Chicken Salad with Thai Dressing
This healthy Asian chicken salad with Thai dressing packs some of our favorite flavors and nutrients without the typical carb-load most Asian salads bring to the table. Julienned and finely diced vegetables replace noodles and present extremely well, making this salad a great, lighter option for serving at your next lunch or dinner party. Substitute sliced and grilled portabello mushroom to make it vegetarian.
Ingredients (Serves 4)
- 1 lb organic, free-range/pasture-raised chicken breast (substitute tofu or portabello mushroom for vegetarian option)
- 1 1/2 Tbs. Tamari or Braggs
- 1 1/2 Tbs. grapeseed oil
- 1 Tbs. lemon juice
- 2 Tbs. orange juice
- 1/4 tsp. Sriracha Hot Chili Sauce
- 4 c. fresh organic greens, plated as a base for the salad
- 3/4 c. snap peas, cubed
- 3/4 c. carrots, julienned or finely diced
- 3/4 c. green beans, blanched
- 3/4 c. cucumber, diced
- 1 c. celery, julienned or finely diced
- 1/3 c. red onion, minced
- 1/3 c. water chestnuts, sliced and halved
- 3/4 c. colored pepper, julienned or finely diced
- 1 orange, 4 slices
- 1/4 c. lightly toasted slivered almonds
- 2 Tbs. lightly toasted sesame seeds
- 1/3 c. olive oil
- 1/2 Tbs. sesame oil
- 1 Tbs. tamari or Braggs
- 2 Tbs. fresh lemon juice
- 2 Tbs. white balsamic vinegar
- 1 cloves garlic, minced
- 1 Tbs. minced fresh ginger root
- ½ tsp. prepared Dijon-style mustard
- 1 teaspoons honey
- ground black pepper to taste
- 1 tsp. orange zest
- Combine all marinade ingredients in a large reusable container.
- Slice chicken into 1″ strips and marinate for 45 minutes.
- While the chicken marinates, bring a pot of water to a boil. Add the green beans, cooking until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking (blanching)
- Prepare the remaining salad ingredients, placing atop a bed of greens. Leave the orange slice, almonds, and sesame seeds until just before serving.
- Prepare Thai dressing by combing all ingredients in a blender or food processor.
- Saute (or grill, if available) the chicken until cooked through, about 5 minutes per side.
- Top salad with chicken, an orange slice, slivered almonds, and sesame seeds, and then dress to taste.
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