Soy Ginger Chicken Spiralized Salad
Try this Soy Ginger Chicken Spiralized Salad recipe, or contribute your own.
Try this Soy Ginger Chicken Spiralized Salad recipe, or contribute your own.
- 1 pinch red pepper flakes
- 1/4 cup chopped cilantro
- 2 boneless chicken breasts
- for the rest:
- 1 red bell pepper
- 1/2 cup sliced scallions
- 1/2 cup tessemae’s soy ginger marinade (or use similar sau
- 1/2 napa cabbage head chopped
- 2 large carrots peeled
- 3 tablespoons sliced raw almonds
- 1/2 tablespoon white sesame seeds + 1/2 tablespoon black sesame s mixed
- 4 tablespoons tessemae’s soy ginger marinade (or use similar sau
- 1 tablespoon smooth almond butter
- Carbohydrate 5.43808666666667 g
- Cholesterol 91.2533333333333 mg
- Fat 2.14869333333333 g
- Fiber 1.80486660377185 g
- Protein 37.2088366666667 g
- Saturated Fat 0.542283 g
- Serving Size 1 1 Serving (233g)
- Sodium 119.714333333333 mg
- Sugar 3.63322006289482 g
- Trans Fat 0.622277999999999 g
- Calories 199 calories
Step-by-step
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the chicken in a shallow baking dish or zip-tight bag and pour over the Soy Ginger marinade. Place in the refrigerator and let marinate for at least 20 minutes. Once marinated, transfer to the baking sheet and bake in the oven for 20 minutes or until juices run clear and no longer pink on the inside.
- While the chicken marinates and then bakes, prepare the salad. Spiralize the carrots with Blade D and add to a large bowl along with the cabbage, along with the green onions, sliced almonds, bell peppers, and cilantro.
- Prepare the dressing – whisk together the Soy Ginger marinade with the almond butter and red pepper flakes. Pour the dressing over the salad and toss together well.
- For best results, let salad sit in the refrigerator for 20 minutes to soften the vegetables. If you’d like to enjoy immediately, divide onto plates, top with sesame seeds and sliced chicken
Why do some raw vegetable salads turn watery and soggy within minutes of dressing? The secret lies in a deliberate resting window, allowing the high-acid marinade to break down the fibrous cell walls of the napa cabbage and carrots just enough without collapsing their structural integrity. Allowing the assembled bowl to sit chilled for twenty minutes transforms rigid shreds into tender ribbons that readily absorb the dressing.
Marinating boneless chicken breasts in a soy-based liquid infuses the meat with salt and aromatics before high-heat roasting at 400 degrees Fahrenheit seals the exterior. Baking parchment prevents sugars in the marinade from scorching on the metal sheet pan. Dense proteins require proper heat management to retain internal moisture while rendering surface liquids clear.
Evaluating poultry without a digital thermometer relies entirely on visual and physical cues. Piercing the thickest part of the breast should release juices that run completely clear rather than pink or rose-tinted, and the flesh should offer firm resistance under pressure.
Emulsifying smooth almond butter directly into the reserved marinade creates a stable dressing that clings evenly to spiralized carrot noodles instead of pooling at the bottom of the bowl. Red pepper flakes provide direct capsaicin heat to balance the natural sweetness of the carrots and bell peppers.
