Poached chicken salad
Delight in the tender poached chicken salad with a medley of fresh greens, tangy dressing, and crispy croutons. A culinary masterpiece bursting with flavor!
Ingredients:
- 4 cup mixed baby greens
- 1 cup shredded poached chicken
- 3 tablespoon salad oil
- 1 teaspoon minced fresh ginger
- 1 clove garlic
- 2 green onions (including tops)
- ¼ cup rice vinegar
- 3 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 2 tablespoon shredded pickled ginger (optional)
- Cooking oil for frying
- 30g rice stick noodles
- ½ cup sliced almonds
Instructions:
- Mix together the salad components in a large bowl and gently stir. Cover the bowl and put it in the refrigerator.
- Heat a small saucepan on medium-high heat. Pour in 3 tablespoons of oil and rotate the pan to spread the oil. Put in ginger, garlic, and green onions; sauté for 1 minute. Add vinegar, soy sauce, honey, chili garlic sauce, and sesame oil. Cook until the mixture starts boiling. Mix in pickled ginger. Take the pan off the heat and leave it aside.
- In a wok, warm up oil for frying to 350°F on medium heat. Add rice stick noodles and fry for approximately 5 seconds until they puff up. Flip over and fry the other side. Take them out and let them drain on paper towels.
- Pour the dressing over the salad; toss until thoroughly combined. Just before serving, add noodles and toasted almonds to the salad. Serve immediately, while the noodles are still crunchy.
Summary:
- Calories: 322 kcal
- Fat: 21 g
- Protein: 28 g
- Carbs: 4 g
- Potassium: 544 mg
- Magnesium: 47 mg