• 1/2 head of cabbage
  • 4 small carrots
  • 1/2 head of romaine lettuce
  • 1 cup snow peas
  • 2 tbsp. honey
  • 3 tbsp. coconut vinegar
  • 1 tbsp. sesame oil
  • 2 dabs sweet paprika
  • 1 dab chili powder
  • 1 lb Chicken tenders
  • 1 dash parsley
  • 1 dash tarragon
  • 1 pinch salt,
  • 1 pinch pepper,
  • 1 dash sweet paprika
  • 2 tbsp. olive oil

Asian chicken salad. Why is it so good? Perhaps the crunchiness or the delicious sweet sauce. Not sure, but I sometimes crave it. After having one for lunch, my craving wasn’t yet gone. So I tried my own home-made version for dinner and want to share the recipe with you. The recipe doesn’t have wontons or noodles. I don’t find them necessary for texture because you get the crunchiness from the vegetables.

Chop up the cabbage.

Chop up the cabbage

Then chop up the carrots and mix in.

Mix in the carrots

Then chop up the ends of the snow peas and throw the ends out. Keep the middle part and slice it thinly.

Chop up the snow peas2

I ended up using both snow peas and snap peas for texture. I kept the snap peas whole. You don’t need both. Just the snow peas chopped up like the ones above are enough.

Peas before cooking

To blanch the snow peas (and snap peas), boil water. Then shut it off and drop them in for 2 minutes. Then strain them and let them cool off.

Snow peas cooked

While the peas are cooling off, get started on the chicken. Preheat the oven to 400F.

Prepare the seasoning for the chicken by mixing in the parsley, tarragon, paprika, salt and pepper in a medium bowl. Then add the olive oil and mix it all together.

Spice up the chicken

Line a baking sheet with parchment paper. Add the chicken to the bowl, mix it in well and then place the chicken on the baking sheet.

Season the chicken

Put the baking sheet in the oven for about 10-15 minutes. While the chicken is in the oven, prepare the salad dressing.

Ingredients for the sauce

Mix in the honey, vinegar, sesame oil, paprika and chili powder.

Make the sauce

When the 10-15 min have gone by, flip the chicken.

Flip the chicken

Put the chicken back in the oven for another 3-5 minutes.

At this point, season the salad. Because only two of us are eating the salad, I seasoned only half of the amount I prepared – so that what we don’t eat doesn’t get soggy. The other half I didn’t season was covered up and put in the fridge.

Mix sauce in salad

Remove the chicken from the oven.

Chicken is ready

Plate the salad, cut the chicken into strips if you wish, put the chicken on top and voila!

Asian Chicken Salad