2 tsp sunflower oil, divided
1 lb boneless, skinless chicken breasts
1 tsp toasted sesame oil
1 clove garlic, minced
1 tbsp tamari sauce
2 tsp rice vinegar
1 head Romaine lettuce, chopped
1/2 green cabbage, chopped
1 carrot, sliced thin
2 orange peppers, sliced thin
2 green onions, sliced thin
Sesame Ginger Dressing:
3 tbsp sunflower oil
4 tsp rice vinegar
2 tsp water
1/4 tsp ground ginger
1 clove garlic, minced
2 tsp ketchup
2 tsp honey
1 tsp lemon juice
1/4 tsp pepper
1/2 tsp toasted sesame oil
1/2 tsp sesame seeds
2 tsp tamari sauce
Cut chicken breasts into 1/2 inch pieces and place in shallow bowl. Whisk together sesame oil, garlic, rice vinegar and tamari sauce and pour over chicken. Marinate 1 hour in the fridge. Add 1 tsp sunflower oil to a frying pan over medium-high heat. Add asparagus and saute for 5 minutes, turning often, until tender-crisp. Set aside to cool. Cut into 1/2 inch pieces. Add 1 tsp sunflower oil to a frying pan over medium-high heat. Add chicken and marinade and saute until completely cooked. Set aside to cool. Add Romaine lettuce, cabbage, carrots, green onions and orange pepper to a bowl. Mix in asparagus and chicken.
Sesame Ginger Dressing: In a bowl, whisk together sunflower oil. rice vinegar, water, ginger, garlic, ketchup, honey, lemon juice, pepper, sesame oil, sesame seeds and tamari sauce. Pour over salad and toss to coat.