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Crunchy Chicken Salad


Yield: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

2 boneless, skinless chicken breasts
3 tablespoons + 2 teaspoons Kikkoman® Soy Sauce, divided
1 teaspoon + 1 tablespoon Kikkoman® Sesame Oil, divided
¼ teaspoon black pepper
¼ cup + 2 tablespoons Kikkoman® Rice Vinegar, divided
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon ginger, grated
3 cups romaine lettuce, chopped
1 cup red cabbage, shredded
1 cup kale, chopped
⅓ cup carrots, grated
1 apple, sliced
3 green onions, thinly sliced
¼ cup chow mein noodles, for serving
¼ cup sliced almonds, for serving


  1. Preheat oven to 350°F or preheat grill to medium
  2. In a large sealable bag or large bowl, combine chicken, 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and pepper; marinate for at least 30 minutes in the refrigerator.
  3. Add chicken and marinade to a casserole style baking dish. Place the chicken in the oven and bake until cooked through to at least 165°F (about 30 minutes, depending on the thickness of your chicken). Alternatively, grill the chicken until cooked through, flipping every 5-10 minutes so it doesn’t burn. Remove from heat and allow to rest until it’s cool enough to cut into pieces.
  4. Whisk together rice wine vinegar, garlic, remaining sesame oil, sugar, ginger and remaining soy sauce in a small bowl to form the salad dressing. Put it off to the side while you assemble the salad.


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