Recipe Of The Week 6/9: Asian Chicken Salad with Chili Crisp Dressing

Yields: 4 servings

Ingredients:

• 1⁄2 teaspoon crushed red pepper flakes
• 2 teaspoons sesame seeds
• 1 teaspoon dried minced garlic
• 1 1⁄2 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1 teaspoon liquid sweetener, honey, monk fruit, etc
• 1 teaspoon kosher salt
• 4 small wonton wrappers, omit for gluten-free
• 4 cups Napa cabbage, chopped
• 3 1⁄2 cups chicken breast, pulled rotisserie or chopped grilled (16 oz)
• 1 cup chopped cucumber
• 1⁄4 cup chopped scallion, about 2-3 scallions
• 3 small mandarins or clementines, separated into slices
• 5 ounces avocado, sliced
• 1⁄4 cup slivered almonds, toasted

Directions:

• Preheat the oven to 325F.
• Add wonton wrappers to a parchment lined baking sheet and spray with cooking spray. Bake until golden and crisp, 10-12 minutes. Set aside to cool, then crumble.
• Meanwhile, make homemade chili crisp vinaigrette: In a small heat safe bowl combine red pepper flakes, sesame seeds and garlic. Heat the sesame oil in a small skillet over medium heat until hot and aromatic, 1-2 minutes. Pour into the bowl over the chili flake mixture. Once the seeds stop sizzling, add rice vinegar, sweetener and salt. Set aside to cool.
• While it cools, in a large bowl or 4 individual bowls, carefully add the cabbage, topped by the chicken, then cucumber, scallion, mandarin and avocado. Top with toasted almonds, crushed wontons and drizzle with chili crisp vinaigrette.
  • *To reduce fat portion top with less vinaigrette, avocado and almonds.

Meal Plan Check Boxes:

4 Proteins
3 Fats
2 Vegetables

Nutritional Facts: 1 3⁄4 cups, Calories: 370, Carbohydrates: 26.5 g, Protein: 26.5 g, Fat: 19 g

Adapted From: https://www.skinnytaste.com/asian-chicken-salad/#recipe