Asian Chicken Salad from My Heart Beets

Crisp cabbage adds delectable crunch to this zesty Asian salad. See all the ways ALDI can help you eat well and save big here.


Recipe: Asian Chicken Salad from My Heart Beets

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4

Ingredients:

For the Salad:

½ cup Specially Selected Unsalted Deluxe Whole Cashews, cut in half or roughly chopped

1 tablespoon sesame seeds

2 Kirkwood Never Any! Chicken Breasts, grilled and sliced

½ head cabbage, thinly sliced

2 cups shredded carrots

1 cup fresh cilantro leaves

½ cup sliced green onions

4 mandarins, peeled and cut into segments

 

For the Creamy Asian Dressing:

½ cup SimplyNature Organic Extra Virgin Olive Oil

2 tablespoons SimplyNature Cashew Butter or Almond Butter

2 tablespoons SimplyNature Organic Wildflower Honey

2 tablespoons SimplyNature Organic Apple Cider Vinegar

1 tablespoon Fusia Asian Inspirations Soy Sauce

1 teaspoon sesame oil

¼ teaspoon ground ginger

¼ teaspoon Stonemill Sea Salt Grinder

⅛ teaspoon Stonemill Ground Black Pepper

Directions:

  1. Preheat oven to 350°F.

  2. Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.

  3. Meanwhile, toss the cabbage, carrots, cilantro leaves, and green onions in a large bowl. Top with grilled chicken and mandarins.

  4. Add all of the dressing ingredients in a food processor and blend until well combined; drizzle on top of the salad.

  5. Garnish with cashews and sesame seeds and serve.


Nutrition Information Per Serving: 750 calories, 56g fat, 8g saturated fat, 35mg cholesterol, 460mg sodium, 44g carbohydrate, 10g fiber, 16g sugar, 23g protein, Vitamin A 120%, Vitamin C 120%, Calcium 40%, Iron 35%

Home