Summer Asian Salad With Honey Chicken Mango And Broccolini Recipes

Steps:

• Heat vegetable oil in a skillet over medium heat until shimmering, about 1 minute. Add chicken and 1 tablespoon honey. Cook and stir until chicken is no longer pink in the center and juices run clear, 3 to 5 minutes. Cover and remove from heat.
• Place lemon juice, soy sauce, and 2 tablespoons honey in a small bowl; whisk dressing until well combined.
• Rinse bok choy, broccolini, and snow peas together in a strainer. Transfer to a microwave-safe bowl; cook in the microwave until lightly steamed, about 3 minutes. Transfer to a large salad bowl; add tomatoes, mango, avocado, bell pepper, and chicken. Pour in dressing and toss well to coat. Serve with mint.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
• Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
• Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
• Divide the chicken among plates; top with the scallion. Serve with the vegetables.

Steps:

• Preparation-----------.
• Chill the celery, cucumber and tomatoes.
• Dice the celery into small pieces.
• Dice or slice the cucumber, according to your preference.
• Dice or slice the tomatoes, according to your preference.
• Dressing-----------.
• Combine the honey, rice vinegar, and salt and mix well.
• Presentation-----------.
• Arrange lettuce leaves or greens on a serving plate.
• Place celery, cucumbers, and tomatoes on lettuce or greens.
• Lightly pour dressing over vegetables.
• Squeeze lemon juice, to taste, over salad.
• Sprinkle with minced ginger and enjoy!

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Steps:

• Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.

Steps:

• Mix yogurt, mayo and milk until well blended.
• Toss chicken breast strips, mangos and avocados with 1/2 cup of the yogurt mixture.
• Spoon evenly onto lettuce-covered plates. Top evenly with the remaining yogurt mixture.

Steps:

• Heat a small nonstick skillet medium heat. Add the sesame oil, ginger, and garlic and sauté for 1 minute, until fragrant. Add the brown sugar and water and stir until the sugar is dissolved and the mixture is bubbling, being careful not to let it burn. Fold in the peanuts and sesame seeds until well-coated in the sugar mixture. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• In a large serving bowl, combine the Simple Truth™ Organic Power Greens with Fresh Carrot, scallions, jalapeño, cilantro, and basil. Drizzle with the Simple Truth™ Asian Style Sesame Vinaigrette. Toss until the salad is well mixed and evenly coated.
• Garnish with the glazed peanuts and sesame seeds.
• Enjoy!

Steps:

• Combine all salad ingredients.
• Drizzle with dressing & serve.