Chinese Chicken/Salmon Salad

INGREDIENTS

• Boneless, skinless chicken breasts or wild caught salmon filets

• Olive oil*

• Salt*

• Pepper*

• Garlic powder*

• Romaine lettuce,* chopped (or use any greens you have on hand)

• Shredded green cabbage

• Shredded carrot

• Sliced sugar snap peas

• Sliced or slivered almonds

• Sections of fresh oranges

• Sesame Dressing -

  • 6 Tbsp. fresh squeezed lemon juice*

  • 1/3 cup soy sauce*

  • 1/4 cup grapeseed or avocado oil (or other neutral oil)

  • 2 Tbsp. toasted sesame oil*

  • 1 Tbsp. rice vinegar*

  • 1/2 tsp. sugar*

  • 1 tsp. Kosher salt*

  • 1/2 tsp. freshly ground black pepper*

*indicates Kitchen Staple item

DIRECTIONS

First decide whether you’d like to top the salad with chicken or salmon:

• Chicken – preheat the oven to 350 degrees, pat the chicken breasts dry and place on a sheet pan. Rub the chicken with olive oil and season with salt, pepper and garlic powder. Bake for 35-40 minutes.

• Salmon – pat the salmon filets dry, rub with olive oil and season with salt, pepper and garlic powder. Heat a cast iron skillet over high heat. Once the pan is hot, reduce heat to medium-high and place the salmon in the pan, skin side up, and cook for 4 minutes. Flip the salmon and cook for an additional 3 minutes.

Assemble the salad by starting with a generous helping of romaine lettuce and shredded cabbage, then add veggies, nuts, and oranges. Top with the cooked chicken or salmon.

For the dressing, combine all the ingredients in a mason jar. Pop on the lid and vigorously shake for 30 seconds. Add enough dressing to moisten, but not soak, the salad and toss to combine. Enjoy!

Wine Pairing

Pinot Grigio, Sauvignon Blanc, Rose

Kid Version

My older daughter enjoys this salad both with chicken and salmon. For my younger daughter, I deconstruct the ingredients. I serve her a portion or chicken or salmon, raw veggies, nuts, and sections of orange.