Asparagus & Chicken Salad with Sesame Ginger Dressing
Asparagus & Chicken Salad
Sesame Ginger Dressing
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken breasts into strips (6-8 pieces per breast). Place in shallow bowl. Add sesame oil, minced garlic, rice vinegar and tamari and turn pieces to coat. Marinate 1 hour in the refrigerator.
Trim tough ends from asparagus. Heat 1 tsp (5 mL) oil in non-stick skillet over medium-high heat. Add asparagus and sauté approximately five minutes until tender crisp. Roll the spears in the pan to coat with oil and encourage even cooking on all sides. Set aside to cool. Slice on an angle into ½ inch (1.25 cm) pieces.
Heat another teaspoon (5 mL) oil in pan asparagus was sautéed in. Add chicken strips and cook until lightly browned and cooked through (165°F (74°C)) – about 5 minutes per side. Pour over any remaining marinade during cooking. Boil and set aside to cool.
Shred romaine lettuce and cabbage and add to large salad bowl. Top with the grated carrot and slivers of orange pepper.
To make the dressing, measure sunflower oil, rice vinegar, water, ground ginger, garlic, ketchup, honey, lemon juice, freshly ground black pepper, sesame oil, sesame seeds and tamari into a blender or food processor. Process until smooth.
To serve, pile romaine salad high in centre of dinner plate. Garnish with sliced green onions and a few chive sprigs. Serve with sesame ginger dressing.
If you insert the base of the chives vertically into the centre of the salad they will create a dramatic effect.
|Per 385 g serving||Amount|
|Saturated Fat||2 g|
|Per 385 g serving||% Daily Value|