Asian Chicken Salad

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s a colorful and very flavorful recipe for Asian Chicken Salad. It’s the latest of our Game Day Grub series from Chef Tony. Watch the video to learn how to prepare this simple but tasty dish.

INGREDIENTS

CHICKEN SALAD

4 limes, zested & juiced
1 teaspoon fresh ginger, minced
1 teaspoon fish sauce
1 tablespoon cilantro, chopped
2 oz. grape seed oil
1 whole roasted chicken, shredded
12 oz. shelled edamame beans
2 ears of corn, roasted & cut from cob
2 oz. shredded carrots

VINAIGRETTE

1 oz. rice wine vinegar
2 scallions, thinly sliced
½-inch ginger, peeled & minced
2 garlic cloves, minced
1 tablespoon cilantro, chopped
2 oz. grape seed oil
Kosher salt & ground black pepper

INSTRUCTIONS

In a large bowl combine lime zest and juice, ginger, fish sauce and cilantro. Slowly whisk in oil. Marinate roasted chicken 1 hour.
Toss edamame beans, corn and carrots into chicken mixture.
In a small bowl, combine vinegar, scallions, ginger, garlic and cilantro. Slowly drizzle in oil while constantly whisking. Taste for seasoning and tartness.
Toss vinaigrette with edamame mixture to coat evenly. Adjust seasoning to taste with salt and pepper before serving.