Wilted Chicken Adobo Salad
- READY IN -
- SERVINGS 6
- SERVING SIZE 1 serving
Ingredients
- 8 oz Chicken thighs, boneless and skinless cut into bite size
- 8 oz Chicken tender, 99% fat free
- 1 can Garbanzo beans, rinsed and drained
- 6 cloves Garlic, sliced thin
- 4 oz Mushroom, halved
- 1/2 cup Balsamic vinegar plus extra for seasoning
- 1 tsp Soy sauce
- 4 pieces Bay leaves
- 10 pieces Peppercorns
- 2/3 cup Chicken broth, reduced sodium
- 1 Tbsp Olive oil, extra virgin
- 6 cup Baby arugula
Directions
- Add all ingredients (except chicken broth, olive oil and arugula) in a pot with a cover.
- Bring to a boil, reduce to medium heat.
- Cook, partially covered, until liquids are evaporated about 10 minutes.
- Add chicken broth, scraping the bottom of pot.
- Remove from heat. Add olive oil and more vinegar, if desired.
- Top salad greens with hot chicken mix and toss to combine.
- Serve immediately with crusty rolls.
Notes
- Substitute baby tatsoi for a milder flavor, or baby spinach. For a spicier salad, slightly crush the peppercorns. Use steamed watercress or choi sum if cooked vegetables are preferred, and serve with brown rice.