Asian Sliced Chicken Salad with Sesame Dressing

Today we conclude with a final recipe using Monday's roast chicken breasts: a refreshing salad!

Salad Ingredients

• 4 cups chopped romaine lettuce leaves
  
• 2 leftover roasted chicken breasts from Monday (3/2), sliced on the bias
• 1/2 cup matchstick cut carrots
• 1 small can sliced water chestnuts, drained
  
• 1 small can mandarin orange slices, drained
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 1/2 cup chow mein noodles

Dressing Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
  
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon ground black pepper

Directions

Mix all dressing ingredients and let sit at room temperature for 15 minutes. Meanwhile, distribute other ingredients over 4 chilled salad plates (or wide bowls). Add dressing and serve with garlic toast.

Asian Chicken Salad Sandwiches

Today, we continue with this week's theme of meals made with Asian-Style Roast Chicken.

Ingredients

• 1 leftover Asian roast chicken breast from Monday (3/2), diced
• 2-4 tablespoons mayonnaise (depending on how "wet" you like your salad)
  
• 2 tablespoons diced mandarin orange segments
• 2 tablespoons shredded carrot
• 1 tablespoon water chestnuts, diced
  
• 1 tablespoon chopped cashews, toasted
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons rice vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt
  
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground pepper

Serve on toasted wheat bread with chow mein noodles or lettuce.

Asian Marinade Roast Chicken

You can double or triple this recipe to have leftovers that can be used in the other recipes that will be posted this week. It's nice to have 3 meals taken care of with only a small amount of prep.

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/4 cup soy sauce
• 2 cloves garlic, pressed or minced
• 1 tablespoon fresh minced ginger
• 2 tablespoons toasted sesame oil (or chili sesame oil)
• 1 tablespoon rice vinegar
• 1/2 teaspoon fresh ground pepper

Directions

Preheat oven to 400 degrees. Mix all ingredients except chicken in a medium bowl. Add chicken breasts and marinate, refrigerated, for 30-60 minutes. Flip breasts over halfway through the marinading time.

When marinating is done, place chicken in a baking dish (discard marinade). Cook for 20-30 minutes, or until the chicken reads 160 degrees in the thickest part. Immediately place on a plate and rest for 5 minutes before serving with stir-fried vegetables and rice. Save leftovers (or make extra) for Asian-style chicken salad (coming Wednesday) and/or Sesame Chicken Salad Sandwiches (on Friday).