Zutaten für Asian Twist Chicken Salad
- 1/4 cup thinly sliced red onion
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon brown sugar
- 2 tablespoons Chinese white rice vinegar
- 2 tablespoons peanut oil
- 1 teaspoon chili oil
- 2 teaspoons tamari soy sauce
- 2 cups cooked chicken breast, shredded
- 1/2 English cucumber, thinly sliced
- 1 cup bean sprouts
- 1/2 yellow pepper, thinly sliced
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, roasted and chopped
- 1/2 jalapeño, minced (optional)
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Zubereitung von Asian Twist Chicken Salad
- In a small bowl, combine the thinly sliced red onion, minced garlic, and grated ginger.
- In a separate small bowl, whisk together the brown sugar, rice vinegar, peanut oil, chili oil, and tamari sauce until well combined.
- Pour the peanut sauce over the onion mixture and gently toss to coat. Let stand for 10 minutes to allow the flavors to meld.
- In a large bowl, combine the shredded chicken, optional minced jalapeño (if using).
- Pour the onion and sauce mixture over the chicken and toss gently to coat everything evenly.
- Sprinkle with chopped fresh cilantro and roasted cashews before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
23g
Carbs
5g
