Chinese Chicken Salad with Golden Potatoes and Shiitake Mushrooms

Asian flavors pop in this salad with crunchy veggies, creamy yellow potatoes and umami-packed shiitake mushrooms. Enjoy for lunch or a light dinner.

Author: Side Delights

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

1 package Side Delights Steamables Golden Potatoes, cooked according to package instructions and cooled
6 to 8 shiitake mushrooms, stems removed and thinly sliced into strips
4 tablespoons canola oil, divided
Pinch of salt and pepper
2 large chicken breasts or 4 small chicken breasts
4 cups Napa cabbage, shredded
2 cups baby arugula
½ cup green onions, minced
4 tablespoons sesame seeds
Store-bought Asian-style dressing
Cilantro and sesame seeds for garnish

Cut potatoes into quarters and set aside. In a non-stick skillet over medium heat, add 2 tablespoons oil and sliced shiitakes. Season with a pinch of salt and pepper and cook, stirring often, until the mushrooms are golden brown, about 5 minutes. Remove the skillet from the heat and allow mushrooms to cool completely.
In a large non-stick skillet over medium heat, add remaining oil and heat until rippling. Add chicken breasts and cook for 5 minutes, turn over and cook another 5 minutes, or until the internal temperature reaches 165 degrees F as measured with a food thermometer.* Remove chicken from the skillet, allow to cool slightly, and cut into strips.
In a large mixing bowl, toss all ingredients together except dressing. Dress to taste. Divide portions evenly onto four plates and garnish with cilantro and sesame seeds.

Salads, Brown, Main Dish