CRUNCHY ASIAN CHICKEN SALAD WITH ROASTED PINEAPPLE

Friday, December 28, 2018 Edit

A nutritious and gluten-free salad recipe made with veggies, cashew crusted chook bites, toasted noodles and pineapple. This Crunchy Asian hen Salad is the ultimate asian-inspired salad recipe for a healthy weeknight dinner or lunch on-the-go.

just like ultimate yr, this summer season is full of travel! From nearby cottage us of a escapes to US adventures, i can hardly sit still simply considering it. honestly, I guess my restlessness is what reasons my insane tour agenda? and then i get burdened out from it.

to this point this summer season i've 3 journeys deliberate. One to NYC, one to Boston and one to SF. I’m in the US so often, you’d think i was a US citizen…oh wait, i'm. but for actual, I’m journeying so regularly around North the us that it’s difficult to mention where my domestic base virtually is.

INGREDIENTS

For the Salad:

1 batch of Cashew Crusted Chicken Fingers, chopped into bite-sized pieces
2 heads of romaine lettuce, chopped
2 cups of broccoli slaw
3 green onions (whites and light green only), chopped
1/4 cup slivered almonds
1 bunch (about 1 cup) rice noodles, broken up into bite-sized pieces*
5 sticks pineapple

For the Dressing:

3 T olive oil
1 1/2 T honey
2 T rice wine vinegar
1 1/2 tsp freshly grated ginger
1 1/2 T tamari (or soy sauce if not gluten-free)
1 clove garlic, minced
1 tsp sriracha sauce (or other hot sauce)
1/2 tsp sesame oil
juice, 1 lime
pinch of salt and pepper

INSTRUCTIONS

For the Salad:

Preheat oven to 400 degrees F.
Spread out almonds and rice noodles on a baking sheet.
Bake for 5 minutes. Remove and set aside.
Turn oven up to broil.
Add pineapple to baking sheet.
Broil for 3-4 minutes. Watch carefully to ensure it doesn’t burn.
Once cooled, chop into bite-sized pieces.
In a large bowl combine chicken, lettuce, broccoli slaw, onions, almonds, rice noodles and pineapple.