Crunchy Napa Cabbage and Roast Chicken Salad

  • 4 portions

Difficulty: Easy

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  1. Combine all the marinade ingredients in a bowl and mix well. Divide the sauce in 2 and set 1 half aside for the salad dressing at the end.
  2. Put the chicken breasts in a reusable plastic bag with the marinade and marinate 2 hours in the refrigerator.
  3. Heat oil in a nonstick pan on medium high and fry chicken breasts for about 4 minutes on each side, then transfer to a 400 °F (200 °C) oven and roast for 20 minutes. Remove, cut chicken into medallions, and set aside.
  4. Combine all the vegetables and the sauce you set aside earlier in a large salad bowl and mix well. Arrange the roast chicken medallions on top and garnish with fried noodles.