You still have time to whip together this healthy dinner tonight. It is perfect for a quick and easy weeknight dinner. Make sure you make extra too for lunch tomorrow!
Asian Chicken Salad
1 pound of boneless, skinless chicken breasts
1/4 cup low-sodium soy sauce
1/4 olive or canola oil
2 Tablespoons honey
1 teaspoon fresh grated ginger
1 garlic clove, grated
pinch of salt and pepper to taste
- 1/4 cup olive or canola oil
- 2 Tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon granulated sugar
- salt and pepper to taste
One head of shredded Napa cabbage
2 cups shredded romaine lettuce
1 red bell pepper thinly sliced
1/2 cup baby carrots, thinly sliced
1 stock of celery, thinly sliced
1/2 cup of roasted peanuts (optional for garnish)
1/2 cup crispy rice noodles or chow mien noodles (optional for garnish)
For the Chicken: Place the chicken breasts in a zip lock bag. In a small bowl, combine soy sauce, oil, honey, ginger, garlic, salt, and pepper and mix well. Pour the mixture into the bag with the chicken. Seal and refrigerate for 30 minutes or up to 2 hours.
Preheat the oven to 400 degrees. Transfer the chicken to a shallow baking dish, discarding the marinade. Bake for 25-30 or until the chicken is cooked through.***Note: Grilling the chicken would be great too!*** Let the chicken rest for 5 minutes, then slice.
For the Dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
For the Salad: In a large salad bowl, add the cabbage, lettuce, peppers, carrots, celery, peanuts, and rice noodles. Pour the dressing over the salad and toss to combine.
Serve with the sliced chicken on top.