Chicken Adobo Wilted Salad

Featured in the Honolulu Star-Advertiser on August 7, 2013.



Chicken Adobo Wilted Salad

  • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 8 ounces fat-free chicken tenders, cut into bite-size pieces
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 6 cloves garlic, thinly sliced
  • 4 ounces fresh shiitake mushrooms, halved
  • 1/2 cup balsamic vinegar, plus extra for seasoning
  • 1 teaspoon low-sodium shoyu
  • 4 bay leaves
  • 10 whole peppercorns
  • 2/3 cup low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 6 cups baby arugula


  1. Add all ingredients (except chicken broth, olive oil and arugula) in a pot with a cover.
  2. Bring to a boil, reduce to medium heat.
  3. Cook, partially covered, until liquids are evaporated in about 10 minutes.
  4. Add chicken broth and cook about 1 minute, scraping the bottom of pot to loosen chicken.
  5. Remove from heat.
  6. Add olive oil and more vinegar, if desired.
  7. Top salad greens with hot chicken mix and toss to combine.
  8. Serve immediately with crusty rolls.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
210 calories, 6 g fat, 1 g saturated fat, 55 mg cholesterol, 180 mg sodium, 19 g carbohydrate, 5 g fiber, 6 g sugar, 22 g protein


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