Sweet & Tart Ginger Chicken Salad (Pf Chang)
Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. The agave nectar is a sweetener. Vegetable oil can be used if you don't have soy bean oil. The recipe doesn't say when to add the sesami oil; it might be part of the vinaigrette?
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 8ounces chicken breasts
- soy bean oil
- salt and pepper (to taste)
- 1ounce green cabbage
- 1ounce red cabbage
- 6ounces romaine lettuce
- 1ounce carrot
- 1ounce japanese cucumber
- 2
- 1tablespoon low sodium soy sauce
- 2tablespoons lime juice
- 1tablespoon rice vinegar
- 1tablespoon agave nectar
- 2tablespoons mayonnaise
- 1⁄4teaspoon sesame oil
Advertisement
DIRECTIONS
- Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
- Take all cabbages, lettuce and vegetables and cut them into small julienned 2” matchsticks.
- Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
- Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
Advertisement