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Asian Spa Saled with chicken

November 3, 2011

Thanks to: Cate's World Kitchen

Start by marinating 2 sliced chicken breasts in soy sauce and chopped garlic. Leave this aside until you are fully finished* and serve while worm. *The recipe says you should let it marinade for 8 hours but I find that its fine to do it even just a few minutes. [The longer you leave it the better and more tender it gets but I don’t have the time or simply forget to do it in advance.] Β 

Simply chuck all the following ingredients in a bowl yet leave the sesame seeds aside until serving.


  • 1/4 cup soy sauce
  • 4 cloves garlic, finely chopped
  • 4 cups shredded Napa cabbage
  • 2 cups shredded spinach (cut the leaves into strips)
  • 3 tbsp thinly sliced green onion
  • 1 medium carrot, shaved into strips with a vegetable peeler
  • 2 tsbp sesame seeds

For the dressing, boiled the orange juice, soy sauce, and mirin [or dry sherry] until it was nice and syrupy. Then after that, add the sesame oil as that has a tendency to burn


  • 1/2 cup orange juice
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil

Finish by cooking the marinaded chicken, either in a pan or the oven. Which ever you prefer. Add the dressing to the saled, toss it around and add the chicken*. I prefer laying it on top and not tossing it trough as it keeps the flavors apart. Then finish by sprinkling the sesame seeds on top and serve. Enjoy!

Original recipe from:

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