Intro: Asian Chicken Salad With Cilantro Lime Dressing
I made this recipe up when I came home from a restaurant and the person I was with ordered something similar to this. I was drooling over it while I ate my meal and bought the ingredients to whip this one up on the way home This salad is flavorful, healthy, and very satisfying. And I didn’t have to shell out 14 bucks to enjoy it. I call that a success! Here is how I put it together.
Ingredients for 2 Salads:
1/2 Bag Very Veggie Salad Mix (with carrots, pea pods and radishes)
1 Avocado, sliced
1/4 Cup Dried Edamame Beans
1/4 Cup Cilantro
1 Chicken Breast
1/4 Red Onion, Sliced
1 Tbsp. Sesame Seeds
2 Tbsp. Olive Oil
1/2 Tbsp Rice Wine Vinegar
Juice and Zest of 1/2 Lime
1/4 Cup Cilantro, Chopped
1/2 tsp Garlic, Minced
1/4 tsp Dried Oregano
Dash Salt and Pepper
So as you can Imagine, this salad is super easy to put together. First, mix up the dressing in a small blender by combining all dressing ingredients. Let it sit in the fridge for 1/2 hour so all of the flavors can combine.
Season the chicken with salt and pepper, then heat up a tablespoon of olive oil in a pan and cook the chicken over medium heat for 6 minutes per side, until done. Remember to keep the lid on to lock in all the juices.
Let the chicken rest while you put the rest of the salad together.
Then layer the lettuce, cilantro, edamame beans, red onion, sesame seeds and sliced avocado on a plate. Add the dressing and top with 1/2 of the chicken, sliced. Enjoy!