Ginger-Teriyaki Salad with Fried Chicken Tenders
YIELD Makes 4 servings
|1/4||cup teriyaki sauce|
|3||tablespoons cider vinegar|
|2||tablespoons sesame oil|
|1‑1/2||teaspoons minced ginger|
|1/8||teaspoon dried red pepper flakes|
|1||bag (5 ounces) spring greens mix|
|1||cup (2 ounces) broccoli florets|
|1||cup (3 ounces) julienned carrots|
|1/2||cup chopped green onions|
|12||ounces fried chicken tenders,* cut in 1/2-inch strips|
|1/4||cup peanuts, toasted|
- Combine teriyaki sauce, sugar, vinegar, oil, ginger, and pepper flakes in small jar. Cover and shake until well blended.
- Combine spring greens mix, broccoli, carrots and green onions in large bowl.
- Add teriyaki mixture and toss gently and thoroughly to coat completely.
- Spoon onto 4 individual dinner plates and top with equal amounts chicken and peanuts.
To toast peanuts heat a 12-inch skillet over medium-high heat. Add peanuts and cook and stir 3 minutes or until fragrant and beginning to brown. Immediately remove from skillet.
This recipe appears in: Asian
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