Asian chicken salad

Delight your taste buds with the vibrant flavors of an Asian chicken salad. Taste the perfect blend of sweet, spicy, and savory in every bite.

Ingredients:

• 5 tablespoons grape seed oil, divided
• 2 large clove garlic, minced, divided
• 2 teaspoons ginger juice (instructions below) from 1 knob of ginger about 2 1/2" long
• zest and juice of one lime
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 1 teaspoon wasabi powder or several dashes of hot sauce (to taste)
• 3/4 teaspoon kosher salt, divided
• 1/4 black pepper
• 6 tablespoons hoisin sauce
• 2 tablespoons fresh lime juice
• 4 cups shredded or diced cooked chicken breast
• 3 scallions, thinly sliced on a bias
• 1 red bell pepper, cut into 1" matchsticks
• 1 large carrot, peeled and julienned or grated on a box grater
• 1 mandarin oranges, supremed or 1 11-oz. can mandarin oranges, rinsed and well drained
• 1/3 cup roughly chopped cilantro
• 2 tablespoons chopped fresh mint leaves
• 1 6-ounce package baby arugula
• 1/3 cup roughly chopped cashews, plus additional for garnish
• sprinkle of crispy chow mien or rice noodles (for garnish and crunch)
• black sesame seeds (optional)

Instructions:

1. for making the dressings:
2. Grate the ginger using a microplane grater until it turns into pulp. Transfer the pulp into a fine mesh sieve placed over a bowl. Use the back of a spoon to press out the ginger juice from the pulp. Squeeze out as much juice as you can, discarding the remaining solids. You should end up with approximately 2-3 teaspoons of juice, which you'll divide into two small bowls—one for the hoisin-lime sauce and the other for the asian vinaigrette.
3. to prepare the asian vinaigrette, mix 3 tablespoons of grapeseed oil, 1 teaspoon of ginger juice, lime zest, fresh lime juice, honey, minced garlic, vinegar, wasabi powder, 1/2 teaspoon of salt, and pepper in a small bowl. Whisk the ingredients together until well combined. Taste the vinaigrette and adjust the seasonings if needed, then set it aside.
4. for the hoisin-lime sauce, combine the remaining 2 tablespoons of grapeseed oil, minced garlic, the rest of the ginger juice, hoisin sauce, lime juice, and the remaining kosher salt in a small bowl. Whisk the mixture until it becomes a thick and creamy sauce. Taste the sauce and adjust the seasonings to your preference if necessary.
5. to assemble the salad:
6. In a large bowl, mix together the sliced scallions, diced bell pepper, shredded carrot, orange segments, chopped cilantro, and mint leaves. Toss the ingredients gently to combine. Add the cooked chicken to the bowl and toss everything together. Sprinkle cashews over the salad and drizzle 2-3 tablespoons of asian vinaigrette. Mix well to coat the salad. Add more dressing if needed, but avoid overdressing the salad.
7. Arrange a portion of arugula on each of four plates. Top the arugula with portions of the chicken salad. Drizzle a small amount of hoisin lime sauce over the salad and around the plate rim. Sprinkle the salad with extra cashews, chow mien or rice noodles, and black sesame seeds for extra flavor. Serve and enjoy.

Summary:

• Calories: 2315 kcal
• Fat: 114 g
• Protein: 195 g
• Carbs: 134 g
• Potassium: 3438 mg
• Magnesium: 459 mg