InCab Trucker Recipe: Asian Chicken Salad

Updated: Apr 11



Asian Chicken Salad


GAGETS

  • Air Fryer

  • Air Fryer Disposable Liner

  • Cutting Board

  • Knife / Scissors

  • Measuring Spoons / Cups

  • Fork

  • Large Spoon

  • Medium Bowl

  • Small Microwave Friendly Container (plastic bowl with lid)

  • 1 Large freezer bag

  • 1 Hand-Held Grater

INGREDIENTS

  • 1 boneless, skinless chicken thighs, fat trimmed

  • 1/4 cup low sodium soy sauce

  • 2 1/2 of G Hughes Gluten-Free, Sugar-Free Balsamic Vinaigrette Salad Dressing

  • 1 tablespoon honey

  • 3 cloves garlic, crushed

  • 1 teaspoon Sriracha hot sauce

  • 2 tablespoons unsalted butter

  • 1 teaspoon fresh grated ginger

  • 1 scallion, green only sliced for garnish

  • 1 Small container of Marketside Spinach & Spring Mix

  • 1 tangerine

  • 1 container Roth Plain Chevre, Goat Cheese Crumbles

NUTRITION FACTS - Serving Size: 1 chicken breast, recipe plated salad mix and vegetables / fruit

  • Calories: 297

  • Carbohydrates: 5

  • Protein: 45.5g

  • Fat: 9.5g

  • Saturated Fat: 2.5g

  • Cholesterol: 214mg

  • Sodium: 835mg

  • Fiber: 0.5g

  • Sugar: 2g

STEPS

  • PLAN AHEAD: At lest 2 to 12 hours ahead of your planned meal, you'll need to prep the chicken breast and let it marinate.

  • Put the following ingredients into a medium size bowl:

  1. soy sauce, for savory flavor

  2. balsamic vinegar, for sweetness and acidity

  3. honey, for sweetness

  4. garlic, for flavor

  5. Sriracha, for heat

  6. ginger, for spiciness and warmth

  • Mix well to create the marinade.

  • Pour half of the marinade (1/4 cup) into a large freezer bag and set aside. The remaining marinade is poured into the small microwave friendly container and refrigerate.

  • Remove the chicken breast from the package and carefully wash it with cold water. Place on cutting board and trim away the fat.

  • After the chicken breast has been prepped, place it in the large freezer bag full of marinade - mixing it well - and place in refrigerator for 2 - 12 hours.

  • When the marinade is complete, begin your prep.

  • Preheat the air fryer to 400°.

  • Using the cutting board, cut the scallion, green only, for garnish and set it aside.

  • Plate your desired amount of Marketside Spinach & Spring Mix.

  • Set aside the tangerine.

  • Remove the chicken from the refrigerator, and place it in the air fryer basket. Cook in 14 minute batches, turning halfway until cooked through in the center.

  • When chicken is finished, remove from the air fryer onto the cutting board for slicing. Place sliced chicken on plated Marketside Spinach & Spring Mix. Scatter your scallion greens over the plate.

  • Using a hand-held grater, carefully grate the tangerine rind over the plate for desired zest.

  • Open the Roth Plain Chevre, Goat Cheese Crumbles and scatter over the plate.

  • Peel the tangerine, and scatter the slices on the plate.

  • Finally, retrieve the remaining marinade in the microwave friendly container in the refrigerator. Heat in microwave for 30 seconds or until marinade is warm. Stir with a large spoon and then drizzle over chicken, vegetables and fruit.

  • Enjoy.


Air fryers are very popular and are a great tool for cooking in-cab recipes, however, there are things to consider. Storage, for one. Be sure that you have enough storage space to securely and safely store appliances when they are not in use. Also, be sure your inverter can handle the wattage. Some air fryers require at least 1600 watts or more to function so be sure your electrical system can handle the task. Also, when using an air fryer in-cab, use the disposable liners when cooking. It will make clean-up much easier.




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