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Sweet & Tart Ginger Chicken Salad (Pf Chang)
At a Glance
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 23 min
- Yield
- 4.00 serving(s)
Categories
- Salad
Cuisine
- Asian-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- May contain soy — check ingredients
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sweet & Tart Ginger Chicken Salad (Pf Chang) brings together 8 ounces chicken breasts, soy bean oil, salt and pepper (to taste) in a practical dish for home cooking. It takes about 23 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 ounces chicken breasts
- soy bean oil
- salt and pepper (to taste)
- 1 ounce green cabbage
- 1 ounce red cabbage
- 6 ounces romaine lettuce
- 1 ounce carrot
- 1 ounce japanese cucumber
- 2 tablespoons ginger, minced
- 1 tablespoon low sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon agave nectar
- 2 tablespoons mayonnaise
- 1/4 teaspoon sesame oil
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Instructions
Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
Take all cabbages, lettuce and vegetables and cut them into small julienned 2” matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
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