ORO di Oliva

3 Ratings

One of our summer favorites! Yum!


  • 3 boneless, skinless chicken breasts
  • 4 cups napa cabbage, shredded
  • 2 cups matchstick carrots
  • 1/2 cup cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1 cup snap peas
  • 1/2 cup slivered almonds
  • 1/2 cup cashews
  • 1 Tbsp sesame seeds, toasted
  • 1 cup frozen shelled edamame
  • 1 Tbsp Roasted Sesame Oil
  • 1/4 cup Extra Virgin Olive Oil or Blood Orange Olive Oil
  • 1/4 cup Honey Ginger Balsamic
  • 1/4 cup low-sodium soy sauce
  • 1/4 tsp red pepper flakes
  • 1 tsp sugar
  • 1/2 tsp garlic, minced
  • 1/2 tsp salt


  1. In a bowl, whisk together sesame oil, olive oil, balsamic, soy sauce, ginger, red pepper flakes, sugar, garlic, and salt.
  2. Take 4 Tbsp of the dressing and put it into a resealable bag, add the chicken breasts to the bag. Refrigerate for 2 hrs.
  3. Set the rest of the dressing aside for later.
  4. In a large bowl, combine napa cabbage, carrots, cilantro, green onions, snap peas, almonds, cashews, and toasted sesame seeds.
  5. Bring a small pan of water to a boil, add the edamame and boil for 3 mins. Drain well.
  6. Let them cool, then add to the salad.
  7. Grill chicken on medium-high heat for 5-6 mins, per side, until no longer pink inside.
  8. Cut the chicken into strips, add to the salad.
  9. Pour the dressing over the salad, and toss.