You'll love this modified copy cat version of my favorite Asian Chop Chop Chicken Salad Recipe from Houlihan's Restaurant. This recipe is mostly for the chicken, but I also provide suggestions for what to put on your salad.
Course Main
Cuisine Asian
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4-6 servings
Author Dine & Dish
Ingredients
For the chicken:
1/2cupsoy sauce
1/2cuprice vinegar
1/4cupbrown sugar
3Tablespoonssesame oil
1teaspoonsginger
2teaspoonsminced garlic
3green onionschopped
1/2teaspoonchili paste
2tablespoonscorn starch
1poundchicken breast tenderloinscut into bite sized pieces
For the Salad:
Napa Cabbage
Romaine Lettuce
Shredded Carrots
Bush's Great Northern Beansrinsed, drained and cooked
Fried won ton strips
Instructions
In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch.
Heat a skillet over medium heat and add sauce. Whisk together until it comes to a low boil. Add chicken.
Cook for approximately 8 minutes, or until sauce has thickened as a glaze for the chicken and chicken pieces are cooked all the way through. Remove from heat.
To assemble the salad, layer Napa cabbage, romaine lettuce and shredded carrots in the bottom of a bowl. Add a generous spoonful of beans and chicken, drizzling the sauce over the beans. Top with fried won ton strips and serve.