Asian Chicken Salad with Miso Sesame Scallion Vinaigrette
February 19, 2019
- Yields: Serves 6-8
1Slice chicken thighs into strips. Add oil to pan and pan-fry chicken over medium heat until golden brown and cooked through completely.
2Add teriyaki sauce and stir chicken until thoroughly coated. Remove from heat and set aside.
3In a large salad bowl combine spring mix, red cabbage, broccoli slaw, shredded carrots, cucumber, bell pepper, and sugar snap peas. Toss lightly to combine ingredients.
4Add in cilantro and dressing and toss until salad is evenly coated. Add in chicken, wonton strips, and oranges and lightly toss to combine. Serve immediately.