2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles (if available) or Chinese noodles , for serving
1/4 cup sliced almonds, for serving
For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
How to make Chinese Chicken Salad:
. Preheat oven to 350 degrees F.
. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
. Serve immediately, topped with chow mein noodles and almonds, if desired.