Sunday, March 23, 2014

A Salad a Day: Take 2 Day 6 and Day 7

Yesterday turned out to be a busy day... hours of shopping for maternity clothes with Kimber.  I didn't have time to make a meal for anyone. (in fact, I think I only ate chocolate until 5:30 when I got out to the theater... silly me). Before I left for the show I stopped by Waremart and got the family cheap sub sandwiches and chips for dinner.  I was lucky enough to find a pre-made salad in the deli section... a cobb salad of sorts.  It wasn't all that to look at.... and it might not have been the healthiest choice... but it was a salad all the same.  It was even better because I got to enjoy it on the sunny deck of the theater.

Today I made this salad... Yummy!  Ginger Sesame Chicken Salad.... MARINADE AND DRESSING

  • 1/4 C soy sauce
  • 2 Tbsp minced ginger
  • 1/4 C canola or vegetable oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 1 tsp sriracha sauce
  • 1 tsp salt
  • 2 skinless, boneless chicken breasts, sliced thinly
  • 1/4 C red wine vinegar
  • 2 tsp sugar
  • 1/4 C finely chopped green onions
  • 1 lb. Napa cabbage, thinly sliced
  • 2-3 C of baby spinach
  • 2 carrots, peeled and grated
  • 3 green onions, thinly sliced (green and white part)
  • 1/2 cilantro leaves, coarsely chopped
  • 1/2 C sliced toasted almonds
  • 1 tsp toasted sesame seeds
  • Mix together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha and salt.
  • Using a meat pounder or a heavy pan pound the chicken breasts to an even thickness (about 1/2 - 3/4 inch thick)
  • Put chicken in zip to bag and add in 4 Tbsp marinade.
  • Reserve rest of the marinade for dressing. PLEASE be sure it does not come in contact with the raw chicken.
  • To reserved marinade add 1/4 C red wine vinegar, sugar and green onions.
  • Grill marinated chicken breasts in a grill pan or on outdoor grill. Grill until cooked through.
  • Allow chicken to rest for about 10-15 minutes.
  • Cut into 1/4 inch thick slices
  • In a large bowl combine cabbage, carrots, green onions, cilantro, half of sesame seeds and almonds.
  • Add desired amount of dressing and chicken and mix together.
  • Garnish with remaining sesame seeds and almonds.

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