Welcome Back Solider!

Around the time we moved into our house last year, our neighbor's son joined the military.  I am, as always, eternally grateful for those in the service.  I know I don't have it in me to join so am thankfully for those that do! 

For the better part of the year, my neighbor's son has been in training and then stationed out of state.  She contacted me to let me know he was coming home and if I could make them a yummy dinner for the night.  I was more than happy to help her out.  After all, she needs to worry about spending time with her son and not slaving away in the kitchen! 

She chose for their dinner an extremely delicious and healthy Asian Chicken Salad.  When I posted the pic on social media, everyone thought it look phenomenal and wanted the recipe.  Mom and son both thought it was super yummy and spent the evening enjoying the good food while sharing some much needed quality time together.  So throw together this quick and easy salad and share a healthy meal and some quality time with your loved ones!

Asian Chicken Salad
Makes 4 servings

¼ c soy sauce

3 T fresh ginger; peeled, minced

¼ c canola oil

3 T hoisin sauce

1 T sesame oil

1 tsp Sriracha

2 large chicken breast

¼ c rice wine vinegar

½ lb Napa cabbage; thinly sliced

½ lb radicchio; thinly sliced

2 carrots; grated

6 green onions; thinly sliced

1/3 c fresh cilantro; roughly chopped

½ c slivered almonds

1 T sesame seeds

salt and pepper as needed

1 T sesame seeds; toasted

1 – In a bowl, whisk together soy sauce through Sriracha. 
2 – Season chicken breast on both sides with salt and pepper. Place chicken in a ziplock bag and pour 1/3 of the soy sauce mixture into the bag. Seal tightly and marinate at room temperature for 1 hour.
3 – Whisk in rice wine vinegar to remaining soy mixture and reserve as dressing.
4 – Toss together Napa cabbage though cilantro. Season salad with salt and pepper, toss again and reserve.
5 – Remove chicken from the marinade and discard remaining marinade. Place chicken in a baking dish and bake at 475 degrees for 20 minutes. Remove the chicken from the oven and allow to rest on a cutting board for 10 minutes. Slice the chicken into thin strips.
6 – Lay strips of chicken over salad. Top with cilantro, almonds and sesame seeds. Serve with reserved dressing.