Made With
Hoagie RollsIngredients
6 Martin’s Hoagie Rolls
2 Pounds Boneless, Skinless Chicken Breasts, cubed
1 Tablespoon Oil
1 1/2 Cups White Cabbage, thinly sliced
1 1/2 Cups Red Cabbage, thinly sliced
1 Medium Red Bell Pepper, thinly sliced
1 Medium Carrot, julienned
1 Cup Sugar Snap Peas, chopped
3 Green Onions, chopped
1 Tablespoon Cilantro, chopped
1 Tablespoon Sesame Seeds
1/2 Cup Toasted Cashews, chopped
1/2 Cup Crispy Chow Mein Noodles
Asian Salad Dressing:
4 Tablespoons Sesame Oil
4 Tablespoons Rice Vinegar
2 Tablespoons Honey
2 Tablespoons Lime Juice
2 Teaspoons Fresh Ginger, peeled and grated
1 Teaspoon Salt, to taste
1/2 Teaspoon Pepper, to taste
Serves: 6
Directions
Step 1
In a large Dutch oven, heat oil over med-high heat and add chicken. Cook chicken until golden brown on all sides and transfer to a large bowl.
Step 2
Set the large bowl with chicken in it to the side to cool while prepping all the vegetables.
Step 3
Wash and prepare all the vegetables and arrange them in the large bowl with cooked chicken.
Step 4
Add chopped cilantro, sesame seeds, noodles, and chopped cashews to the bowl, then toss together
Step 5
For the dressing, combine the ingredients together in a jar and shake well.
Step 6
To serve immediately, pour the dressing over the mixture and toss again to combine. Season with salt and pepper to taste. Then layer on Martin’s Hoagies Rolls.
Step 7
To serve later, layer on Martin’s Hoagie Rolls then top with Asian salad dressing, salt, and pepper when ready to eat.
Recipe adapted from: https://natashaskitchen.com.
