Asian Sesame Ginger Chicken Salad w/Truvía

By BlueSchmoo

Ingredients

• DRESSING
• 1/2 cup water
• 1/4 cup low sodium soy sauce
• 1 3/4 tsp corn starch
• 1/4 cup white vinegar
• 1 Tbsp fresh ginger, grated
• 1 clove fresh garlic, minced
• 3 packets Truvía® natural sweetener*
• 1/4 cup canola oil
• 1/4 cup sesame oil
• or 2-1/2 tsp Truvía® spoonable
• SALAD
• 4 boneless, skinless chicken breasts
• 1 (10-12 ounce) package Asian salad mix (chopped napa cabbage, carrots, cilantro, snow peas)
• 1 bunch of green onions, chopped
• 1 (15 ounce) can mandarin oranges, drained
• 4 Tbsp sesame seeds, toasted

Details

Adapted from truvia.com

Preparation

Step 1

DRESSING

1. Measure water and soy sauce into a 1-1/2 cup Pyrex glass measuring cup or similar size microwave safe bowl.

2. Microwave on high until boiling. Stir in corn starch and microwave for 30 seconds more. Stir carefully as mixture is very hot and may bubble up when stirred.


3. Return to microwave for 30 seconds. Stir. Repeat process one more time to cook and thicken the starch, then cool in the refrigerator.

4. Stir vinegar, ginger, garlic, Truvía® natural sweetener into the thickened mixture.

5.Drizzle in the canola and sesame oil while whisking to emulsify.

SALAD

1. Grill chicken breasts, then slice thinly and arrange on a bed of salad mix and mandarin oranges.

2. While chicken is grilling, toast sesame seeds in a frying pan over medium heat for 3-5 minutes while stirring occasionally until seeds turn toasty brown.

3. Spoon dressing onto salad and sprinkle with chopped onions and sesame seeds.