Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.
Prep Time: 5 min Cook Time: 10 min Total Time : 15 min Serves: 1
Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!
This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.
1/2 cup sweet soy sauce
1 tbsp sesame oil
salt and pepper (as needed)
2 pc chicken breast fillet
1/8 pc baguette, sliced into half lengthwise, toasted
4 tbsps Lady’s Choice chicken spread
3 pc romaine lettuce
1/2 pc plum tomatoes, sliced
Mix together sweet soy sauce and sesame oil.
Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
Spread Lady’s Choice Chicken Spread on one side of each bread.
Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
Prep: 30 mins Total: 30 mins Yield: 4 servings (serving size: about 3/4 cup)
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
¾ cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
½ cup chopped green onions (about 3 green onions)
¼ cup chopped unsalted dry-roasted cashews
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
Per Serving: 257 calories; fat 9g; saturated fat 1.9g; mono fat 4.2g; poly fat 2.3g; protein 26g; carbohydrates 17g; fiber 1.9g; cholesterol 63mg; iron 2mg; sodium 584mg; calcium 45mg.
This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)
The History of Chinese Chicken Salad
The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.
The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.
The Crunch Factor
Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.
Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.
I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.
YIELDS: 8 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 20 MINS
Looking for something quick, easy, and delicious for dinner? Well nothing’s easier than a stir fry. Try this Cashew Chicken. It takes a bit more time than your average stir fry, but it’s so worth it! Served over a bed of steamed rice or noodles it’s simply delicious.
This was a family favorite which I haven’t made if a very long time. I don’t know why it was forgotten, but I recently re-discovered this delicious dish and will definitely be making it more often.
This time I used fresh asparagus simply because I had a big bunch of it in the fridge, but it can be made with broccoli, green beans, or any type of fresh veggies you have on hand. I fry the chicken and cashews separately before adding them to the stir fry, that’s the extra step the recipe requires. It gives the chicken a bit of crunch which goes great with the crunch from the cashews, baby corn, and water chestnuts, you can find canned baby corn and water chestnuts at any Asian market. I also don’t over cook the fresh veggies, I like to keep them green and crisp.
Here’s the recipe! Again it goes great with noodles or steamed rice!
4 Boneless Skinless Chicken Thighs, cut into bite size cubes
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Cup Whole Cashews
Oil for frying
1/4 Cup Sesame Oil
1 Large Onion Sliced
1 Tbs. Fresh Garlic Minced
1 Can Baby Corn, drained and cut each ear in half
1 Can Sliced Water Chestnuts
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
1/2 Cup Soy Sauce
1/4 Cup Oyster Sauce
1 Tsp. Cornstarch dissolved in 1/2 Cup of water
Heat about 1″ oil in a frying pan.
Combine cornstarch, garlic powder, salt, and pepper in a shallow dish.
Dredge chicken cubes in cornstarch mixture and drop into hot oil.
Fry chicken until done and all sides are browned.
Drain on paper towel and set aside.
Heat about 1 Tbs. oil in a small frying pan and saute cashews until golden brown.
Keep stirring cashews while cooking so they don’t burn.
Place cashews in a small bowl and set aside.
Heat sesame oil in a wok or large skillet.
Cook onions in wok until slices start to soften and become translucent.
Add garlic and cook another minute.
Add asparagus and cook until they are bright green.
Add baby corn and water chestnuts and cook another minute or two.
Add soy and oyster sauces and stir until combined.
Stir in dissolved cornstarch and stir until sauce starts to thicken.