Asian Chicken Salad

Ingredients

For The Teriyaki Chicken:

• ¼ cup teriyaki sauce
• 3 chicken thighs skinless and boneless

For The Dressing:

• ¼ cup  extra virgin olive oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• ½ teaspoon  chili flakes optional
• 1 teaspoon garlic minced
• 1 teaspoon ginger grated

For The Salad:

• 2 hearts of romaine lettuce chopped
• 1 cup red cabbage shredded
• 1 red bell pepper thinly sliced
• 1 cup carrots julienned
• 4 green onions thinly sliced
• ¼ cup cilantro
• ¼ cup roasted cashews
• ½ cup fried wonton chips

Instructions

For The Teriyaki Chicken:

1. Marinate the chicken in teriyaki sauce for 30 minutes.
2. Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it’s charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.

For The Dressing:

1. Combine all of the ingredients in a jar, screw on the lid and shake well.

For The Salad:

1. Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.
2. Add the vegetables and chicken to a bowl, toss with the salad dressing.
3. Top with cashews and wonton chips right before serving.