Asian-Inspired Chicken Salad with Peanut Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Teriyaki sauce

  Ready-to-serve

  1 cup or 288g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 ½ cup strips or slices or 183g

• Chinese noodles

  Chow mein

  ¾ cup or 34g

• Tangerines

  (mandarin oranges), raw

  1 cup, sections or 195g

• Cashew nuts

  Nuts, raw

  6 tbsp or 52g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Brown sugar

  1 tbsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Combine the chicken and teriyaki sauce in a zip-top bag or bowl, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours or up to overnight; drain and discard the marinade before cooking.
2. Whisk peanut butter, soy sauce, rice vinegar, brown sugar, and garlic until smooth. Add warm water a little at a time until pourable; cover and refrigerate until serving.
3. Preheat a grill to medium heat. Pat chicken dry, brush with canola oil, and season with salt and pepper.
4. Grill the chicken, turning occasionally, until cooked through and an instant-read thermometer registers 165°F, about 10 minutes. Let rest 5 minutes, then slice or chop.
5. In a large bowl, combine romaine, red cabbage, carrots, tangerine segments, cashews, cilantro, scallions, crunchy chow mein noodles, and the sliced chicken.
6. Drizzle with the peanut dressing and toss gently to coat. Serve immediately so the noodles stay crunchy.