CRUNCHY ASIAN CHICKEN SALAD WITH ROASTED PINEAPPLE

A nutritious and gluten-free salad recipe made with veggies, cashew crusted hen bites, toasted noodles and pineapple. This Crunchy Asian bird Salad is the final asian-inspired salad recipe for a healthy weeknight dinner or lunch on-the-cross.

similar to final year, this summer time is complete of tour! From nearby cottage country escapes to US adventures, i can rarely sit down nonetheless simply thinking about it. truly, I bet my restlessness is what causes my insane travel time table? after which i get burdened out from it.

to date this summer time i've three journeys deliberate. One to NYC, one to Boston and one to SF. I’m within the US so regularly, you’d think i was a US citizen…oh wait, i'm. however for real, I’m visiting so often around North america that it’s tough to say where my domestic base virtually is.

one of the places I’m most excited to visit this summer time is NYC, particularly due to the fact at one point in my life I used to call it my home-base.  when I moved far from NYC, I left my besties, sirens at all hours of the day and night time and a number of my favourite food of all time.

INGREDIENTS:

For the Salad:

• 1 batch of Cashew Crusted Chicken Fingers, chopped into bite-sized pieces
• 2 heads of romaine lettuce, chopped
• 2 cups of broccoli slaw
• 3 green onions (whites and light green only), chopped
• 1/4 cup slivered almonds
• 1 bunch (about 1 cup) rice noodles, broken up into bite-sized pieces*
• 5 sticks pineapple

For the Dressing:

• 3 T olive oil
• 1 1/2 T honey
• 2 T rice wine vinegar
• 1 1/2 tsp freshly grated ginger
• 1 1/2 T tamari (or soy sauce if not gluten-free)
• 1 clove garlic, minced
• 1 tsp sriracha sauce (or other hot sauce)
• 1/2 tsp sesame oil
• juice, 1 lime
• pinch of salt and pepper

INSTRUCTIONS:

For the Salad:

1. Preheat oven to 400 stages F.
2. unfold out almonds and rice noodles on a baking sheet.
3. Bake for five minutes. cast off and set aside.
4. flip oven as much as broil.
5. add pineapple to baking sheet.
6. Broil for 3-4 mins. Watch carefully to make sure it doesn’t burn.
7. as soon as cooled, chop into bite-sized portions.
8. In a massive bowl combine fowl, lettuce, broccoli slaw, onions, almonds, rice noodles and pineapple.

For the Dressing:

1. combine all elements in a massive bowl.
2. top salad with dressing and serve.

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