Ingredients
2chicken breasts,skinless, boneless
3tbspsoy sauce
2tbsprice wine vinegar
salt and pepper
2tbspolive oil
1headRomaine lettuce,shredded
4cupsred cabbage,shredded
1cupedamame
⅔cupcarrots,shredded
½cupchow mein noodles
¼cupalmonds,toasted, sliced
¼cupvegetable oil,or olive oil
3tbsphoney
2tbsprice wine vinegar
1tbspfresh ginger,grated
1tbspsoy sauce
1clovegarlic,minced
2tspsriracha chile sauce,optional
1tspsesame oil
salt and pepper,pinch
Preparation
Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes.
Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Then cut into thin strips.
In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. Toss with desired amount of vinaigrette. Serve immediately.
Whisk together all ingredients until combined. Add more sriracha for an extra kick.
