Healthy Asian Chicken Salad
Healthy Asian Chicken Salad
Ingredients
- 4 tablespoons Wicklow Rapeseed Oil with Chilli
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- zest from 1 lime
- 3 tablespoons morris kitchen ginger syrup or 2 teaspoons freshly grated ginger
- 1/8 cup sesame seeds
- 1/2 lb baby boy choy, cut in half
- 4 green onions, thinly sliced
- 1/2 cucumber, thinly slices
- 1 large carrot, scrubbed clean
- 5 cups mixed baby greens, washed and dried
- 3 cups shredded poached chicken
- 12 won ton wrappers, cut in half
- 1/4 cup Wicklow Rapeseed Oil
Instructions
- In a small jar combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside.
- In a medium frying pan, over medium heat, lightly toast the sesame seeds until golden; about 2 minutes.
- Pour into a small bowl and set aside.
- In the same frying pan add the Wicklow Rapeseed Oil and gently heat.
- Adding a single layer of won ton wrappers, cook, turning once, until golden brown.
- Approximately 30 seconds to 1 minute per side.
- Transfer to a paper towel, and repeat the process.
- Once finished frying the won tons, set them aside until later.
- Bring a large pot of water to a boil. Add a tablespoon of salt.
- Have a large bowl of ice water near by. Add the bok choy, and cook for 1 1/2 minutes.
- Immediately drain into a colander and then plunge the bok choy into the icy water. Drain and pat dry.
- In a large salad bowl add the greens, onions, cucumber slices and chicken.
- Using a vegetable peeler cut the carrot into ribbons. Add to the salad bowl.
- Sprinkle the toasted sesame seeds over the top.
- Crunch half of the won ton chips over the salad.
- Add the bok choy.
- Lightly drizzle with half of the dressing, and toss. Drizzle the remaining dressing over the top.
- Serve.
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