Sticky Chicken Salad

Savory & Healthy!

Sticky Chicken Salad is a flavorful, Asian inspired meal ready in just 30 minutes!

Ingredients:

-chicken breasts -ketchup -honey -brown sugar -soy sauce -ginger -garlic -salt -sriracha

-vegetable oil -asparagus -slivered almonds -scallions -mixed greens -roasted red peppers -sesame seeds -ginger dressing

Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make 4 pieces of chicken. In a medium bowl, combine the ketchup, honey, brown sugar, soy sauce, ginger, garlic, salt and Sriracha, whisk to combine. Add the chicken, cover and marinate for 1-6 hours.

1

When ready to cook eat grill or large cast iron skillet medium-high heat. Cook on each side for 6-8 minutes, or until chicken is an internal temperature of 165°F. Remove and allow to rest and then slice. Meanwhile, heat a large skillet over medium heat. Add the vegetable oil.

2

Add the asparagus, sauteing for 3-4 minutes or until a light char forms. Add the scallions and almonds, cooking for another 2-3 minutes. Remove and set aside.

3

Evenly divide lettuce, roasted red peppers, cooked asparagus mixture and sliced chicken between four large salad bowls or plates. Top with ginger dressing and toasted sesame seeds.

4

Want a stronger onion flavor? Try adding some chopped red onion into the mix. And instead of almonds, you could use pecans instead.

Variation Tip:

Storage Tip:

You can store leftovers of this sticky chicken salad in an airtight container in the refrigerator for up to three days. Store the salad separately from the chicken.

Reader Review:

"This was everything a gourmet salad should be, and then some! Perfectly light yet hearty and hands down delicious!"

Check out these other five-star recipes!

Beet Goat Cheese Salad

Southwest Chicken Salad

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Find this recipe and so much more at

www.savoryexperiments.com