Asian Chicken Salad

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s a colorful and very flavorful recipe for Asian Chicken Salad. It’s the latest of our Game Day Grub series from Chef Tony. Watch the video to learn how to prepare this simple but tasty dish.

INGREDIENTS

CHICKEN SALAD

4 limes, zested & juiced
1 teaspoon fresh ginger, minced
1 teaspoon fish sauce
1 tablespoon cilantro, chopped
2 oz. grape seed oil
1 whole roasted chicken, shredded
12 oz. shelled edamame beans
2 ears of corn, roasted & cut from cob
2 oz. shredded carrots

VINAIGRETTE

1 oz. rice wine vinegar
2 scallions, thinly sliced
½-inch ginger, peeled & minced
2 garlic cloves, minced
1 tablespoon cilantro, chopped
2 oz. grape seed oil
Kosher salt & ground black pepper

INSTRUCTIONS

1. In a large bowl combine lime zest and juice, ginger, fish sauce and cilantro. Slowly whisk in oil. Marinate roasted chicken 1 hour.

2. Toss edamame beans, corn and carrots into chicken mixture.

3. In a small bowl, combine vinegar, scallions, ginger, garlic and cilantro. Slowly drizzle in oil while constantly whisking. Taste for seasoning and tartness.

4. Toss vinaigrette with edamame mixture to coat evenly. Adjust seasoning to taste with salt and pepper before serving.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

Darcy Wash is married to the defensive line coach Todd Wash.