Asian Chicken Salad with Cilantro Lime Dressing
Flavorful and satisfying Asian Chicken Salad with Cilantro Lime Dressing
Flavorful and satisfying Asian Chicken Salad with Cilantro Lime Dressing
- 1/4 cup cilantro chopped
- 1/4 cup cilantro
- 1/2 bag very veggie salad mix with carrots pea pods and radishes)
- 1 avocado sliced
- 1/4 cup dried edamame beans
- 1 chicken breast
- 1/4 red onion sliced
- 1 tbsp. sesame seeds
- 2 tbsp. olive oil
- 1/2 tbsp. rice wine vinegar
- 1/2 lime juice and zest
- 1/2 tsp. garlic minced
- 1/4 tsp. dried oregano
- dash salt and pepper
- Carbohydrate 14.7536459369637 g
- Cholesterol 68.44 mg
- Fat 45.1649190624812 g
- Fiber 8.14872479470716 g
- Protein 30.4736924999237 g
- Saturated Fat 6.53190737499365 g
- Serving Size 1 1 Serving (314g)
- Sodium 89.6937500005063 mg
- Sugar 6.60492114225651 g
- Trans Fat 2.18578949999771 g
- Calories 572 calories
Step-by-step
- So as you can Imagine, this salad is super easy to put together. First, mix up the dressing in a small blender by combining all dressing ingredients (Olive Oil, Rice Wine Vinegar, Lime, Cilantro, Garlic, Oregano, Salt and Pepper.) Let it sit in the fridge for 1/2 hour so all of the flavors can combine.
- Season the chicken with salt and pepper, then heat up a tablespoon of olive oil in a pan and cook the chicken over medium heat for 6 minutes per side, until done. Remember to keep the lid on to lock in all the juices.
- Let the chicken rest while you put the rest of the salad together.
- Then layer the lettuce, cilantro, edamame beans, red onion, sesame seeds and sliced avocado on a plate. Add the dressing and top with 1/2 of the chicken, sliced. Enjoy!
Allowing the blended dressing to rest in the refrigerator for thirty minutes transforms the raw garlic and dried oregano, mellowing the sharp bite so the oils can fully emulsify with the rice wine vinegar and lime juice. Using fresh citrus zest rather than bottled juice introduces essential aromatic oils that elevate the vinaigrette beyond a flat acidity. Dried edamame beans provide a distinct crunch that regular cooked soybeans lack, though roasted soy nuts can substitute at a one-to-one ratio if dehydrated edamame is unavailable.
Covering the pan while cooking the chicken breast over medium heat is the single technical factor that prevents moisture loss during the six minutes per side required to reach doneness. Trapping the steam ensures the meat retains internal juices rather than drying out in an open skillet. Slicing the protein requires a sharp chef knife and must happen only after a five-minute resting period on a cutting board, allowing the muscle fibers to relax and reabsorb internal liquids instead of pooling across the plate.
