Healthy Pregnancy/Family Recipe- Asian Chicken Salad

Asian Chicken Salad

1-1 1/2 lbs of Bone in Chicken Breast

Marinade: 2 T Soy Sauce,  1/4 cup Olive Oil, Pepper, 1 tsp. Ground Ginger, 2 cloves of garlic, 2 T Hoisin Sauce

1-2 cups of Asian Slaw (usually near bagged lettuce)

1/2 cup snow peas

1/4 cup of red peppers, julienned

2 scallions

3 radishes

1/2 cup portabella mushrooms, chopped

Light Ginger Sesame Dressing (Newman’s Own makes one and so does Ken’s Steakhouse) to taste


Crispy Chow Mein Noodles

Either Mixed Greens or a Whole Wheat Wrap

1. Marinate chicken for at least one hour in mixture listed above. Cover a sheet pan with foil and place chicken breasts on pan in the oven at 375 degrees for about 40-45 minutes or until chicken reaches 165 degrees.

2. Combine Asian slaw, snow peas, red peppers, scallions, radishes, mushrooms, juice of half a lime and dressing to taste in a large bowl. Start with a few tablespoons and toss with tongs.

3. Take chicken out of the oven and cool. Peel off skin and toss. Shred and toss with cabbage and veggie mix. (you may want to add a bit more dressing).

4. Serve on top of a bed of mixed greens or make a healthy Asian Chicken wrap. Top either one with Chow Mein noodles.

This is yummy and full of healthy protein and veggies. Enjoy!



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