Chinese Grilled Chicken Salad

Name: Chinese Grilled Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 16 ounces shredded cabbage ((cole slaw mix)); 1 medium yellow bell pepper ((seeded and thinly sliced)); 4 medium radishes, (thinly sliced); ½ cup seasoned rice wine vinegar; 1 tablespoon dark sesame oil; 2 teaspoons reduced-sodium soy sauce; 2 teaspoons honey; 16 ounces thinly sliced skinless, boneless chicken breast; ¼ cup Chinese style or Korean barbecue sauce

This salad is a nice, light dinner (or lunch). The simple, tangy dressing gives it all the flavor it needs.

⏱ 25 menit 🔨 Persiapan 25mnt 📊 Sedang 🍽 4 porsi 👁 31

Bahan-bahan

4 porsi

16 ounces shredded cabbage ((cole slaw mix))
1 medium yellow bell pepper ((seeded and thinly sliced))
4 medium radishes, (thinly sliced)
½ cup seasoned rice wine vinegar
1 tablespoon dark sesame oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
16 ounces thinly sliced skinless, boneless chicken breast
¼ cup Chinese style or Korean barbecue sauce

Langkah-langkah

In a large bowl, combine the cabbage, bell pepper and radishes.
In a small bowl, whisk together the vinegar, oil, soy sauce, and honey. Pour the dressing over the cabbage mixture; toss to coat, and let stand for 10 minutes, tossing every couple of minutes to re-coat the salad with the dressing.
Meanwhile, heat a nonstick grill pan over medium-high heat. Brush both sides of the chicken breasts lightly with the barbecue sauce. Cook until lightly browned, about 3 minutes. Turn and brush with any remaining barbecue sauce. Cook until chicken is cooked through, about 3 minutes longer. Alternately, you can cook the chicken directly on your outdoor grill (use a saute pan in a pinch).
Transfer to a cutting board and let stand for 5 minutes before thinly slicing. Chop the chicken and toss with the coleslaw mix.

Panggang & Bakar Ayam & Unggas chinese chicken saladasian