Roasted Tomatillo-Garlic Salsa And Chopped Chinese Chicken Salad With Sesame Vinaigrette Recipe

Name: Roasted Tomatillo-Garlic Salsa And Chopped Chinese Chicken Salad With Sesame Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tomatillos fresh, about 15 small tomatillos, husked; 4 garlic cloves unpeeled; 1 jalapeno medium, stemmed, seeded and halved; 1 white onion medium, peeled and quartered; 2/3 cup cilantro leaves; 1 tablespoon fresh lime juice; 12 corn tortillas 6-inch; 4 cups vegetable oil; 2 romaine lettuce hearts; 1 head purple cabbage; 1 cucumber medium; 2 medium carrots; 3 cups cooked chicken shredded; 1/3 cup sliced almonds; 1 cup edamame shelled and cooked; 2 tablespoons toasted sesame oil; 1 tablespoon low sodium soy sauce; 1/3 cup seasoned rice wine vinegar; 1/3 cup vegetable oil; 2 1/2 teaspoons sugar; 1/8 teaspoon black pepper fresh

Servings: persons

1 1/2 pounds tomatillos fresh, about 15 small tomatillos, husked
4 garlic cloves unpeeled
1 jalapeno medium, stemmed, seeded and halved
1 white onion medium, peeled and quartered
2/3 cup cilantro leaves
1 tablespoon fresh lime juice
12 corn tortillas 6-inch
4 cups vegetable oil
2 romaine lettuce hearts
1 head purple cabbage
1 cucumber medium
2 medium carrots
3 cups cooked chicken shredded
1/3 cup sliced almonds
1 cup edamame shelled and cooked
2 tablespoons toasted sesame oil
1 tablespoon low sodium soy sauce
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil
2 1/2 teaspoons sugar
1/8 teaspoon black pepper fresh

1
Using a sharp knife, shred the romaine lettuce into thin ribbons and add it to a large serving bowl.
2
Halve and core the purple cabbage, and then cut it into small wedges. Attach the shredding blade to the food processor. Push the cabbage wedges into the feed tube and then transfer the shredded cabbage to the serving bowl with the lettuce.
3
Wash and peel the cucumber and carrots. (If needed, cut them into smaller pieces to fit into the food processor feed tube.) Shred the cucumber and carrots in the food processor and then transfer them to the serving bowl.
4
Add the shredded chicken, sliced almonds and edamame to the serving bowl, tossing to combine.
5
Make the vinaigrette
6
Whisk together all ingredients in a small bowl.
7
Add the vinaigrette to the salad, tossing to combine. Serve immediately.

3204

kcal

Calories

284

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 pounds tomatillos fresh, about 15 small tomatillos, husked, 4 garlic cloves unpeeled, 1 jalapeno medium, stemmed, seeded and halved, 1 white onion medium, peeled and quartered, and more.

Yes, Roasted Tomatillo-Garlic Salsa And Chopped Chinese Chicken Salad With Sesame Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomatillo-Garlic Salsa And Chopped Chinese Chicken Salad With Sesame Vinaigrette

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