Sunday, December 9, 2012

GF Chinese Chicken Salad

I promise you, I really made the Ginger-Orange Chicken Noodle Bowls last night. The only problem, they were not that great. Justin and I both agreed that there was really no need for the noodles, the slaw was good, and the orange sauce was sort of under-whelming. It also took way too long to assemble for the lack luster flavor. It was not worth sharing with you all. Yes, recipe flops happen all the time. Hence, the never posted Tater Tot Casserole recipe. I like sharing things that are not only pallet pleasing, but also easy. The original recipe was none of the above. Since, I had a plethora of slaw mix and dressing left, I kept the slaw the same, but revamped the chicken and sauce into a more simple recipe. This is worth posting.

Tender chicken breast fingers are battered in a light and gluten-free coating then pan "fried" and served over a cool and creamy Asian style slaw. If you are looking for an easy, healthy, and gluten-free friendly twist on the traditional Chinese chicken salad, try this.

Gluten-Free Chinese Chicken Salad
For the chicken:
4 boneless, skinless chicken breasts sliced into strips
1/2 cup buttermilk
1/2 cup gluten-free Bisquick mix
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons gluten-free sesame ginger salad dressing, divided
Sesame seeds for garnish (optional)

For the slaw:
1 bag cole slaw mix
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1/2 cup thawed frozen peas
2 tablespoons toasted sesame seeds
1/4 cup light or fat free sour cream
2 tablespoons olive oil mayonnaise
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/4 teaspoon sesame oil
Salt and pepper to taste

To make the chicken: Pour the buttermilk into a small dish. Add the chicken and turn to coat. Set aside. In a large resealable plastic bag, combine the Bisquick, paprika, salt, cayenne pepper, garlic powder, and black pepper. Seal and shake until mixed together. Open the bag and add the chicken. Seal and shake again until the chicken is coated in the breading mixture. Set aside. Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray. Add the chicken and cook for 6-8 minutes. Flip the chicken and cook another 6-8 minutes. Serve over the Asian slaw and top with the sesame ginger dressing.

To make the slaw:  Combine the cole slaw, red pepper, green onion, cilantro, peas, and sesame seeds together in a large bowl. In a smaller bowl, whisk together the sour cream, mayonnaise, lime juice, vinegar, sugar, and sesame oil. Pour over the cole slaw mixture and toss together until evenly coated and serve.


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