ASIAN CHICKEN SALAD

Ingredients

• 3 chicken breasts, boneless and skinless
• 3 cloves garlic, crushed
• 3 scallions, cut into large pieces
• 1 star anise
• 1 T Chinese five-spice powder
• 1 T minced ginger
• ½ small green cabbage, shredded
• ½ small red cabbage, shredded
• 3 rainbow carrots, thinly sliced
• 4 scallions, thinly sliced
• 2 C snow peas, thinly sliced lengthwise
• 1/2 C cilantro, coarsely chopped
• 1 T black sesame seeds
• For the dressing:
• 4 T Hoisin sauce
• 3 T rice wine vinegar
• 3 T toasted sesame oil
• 2 T liquid aminos (or gluten-free soy sauce)
• 1 lime, juiced
• 1/2 t minced ginger

Instructions

1. In a saucepan fitted with a steamer, bring 2 C of water, garlic, scallions, star anise, five-spice powder and ginger to a boil.

2. Set the steamer in the saucepan and add the chicken breasts.

3. Steam the chicken for 20 - 30 minutes or until cooked through. Remove from heat and shred the chicken when it’s cool enough to handle.

4. In a large bowl, toss together all the vegetables.

5. Sprinkle with black sesame seeds and top with the shredded chicken. Toss well to combine.

6. To make the dressing, whisk all ingredients together and add to the chicken salad mixture. Toss to coat.

Serves 4 - 6
Categories: Lunch + Dinner, Soups + Salads

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