By Angela McGowan
This is one of our family’s’ favorite salads. It’s full of lots of crunchy cabbage, and topped with grilled chicken. I seasoned the dressing with sesame oil, ginger and garlic.
Yield: Serves 4
Oriental Chicken Salad
Ingredients:
Chicken
- 2 lbs boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon sesame seed oil
- 1 teaspoon soy sauce
- salt and pepper
Salad
- Green or napa cabage, shredded (about 6 cups)
- Romaine lettuce, shredded (about 6 cups)
- Red cabbage, shredded (about 2 cups)
- Carrots, cut very thinly, or pre-cut matchstick carrots (about 1 cup)
- 1/2 red bell pepper, chopped
- 8 green spring onions, chopped
- 1/4 cup freshly chopped cilantro
- chow mein noodles (optional)
Dressing
- 1 tablespoon sesame seed oil
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 2 teaspoons white or black sesame seeds
- 2 teaspoons soy sauce
- salt and pepper
Directions:
1. Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest.
2. Add all ingredients for salad to a large bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. Salad is best if you let it set for at least 15 minutes to let the cabbage soften a little. When ready to serve, top salad with cooked chicken and chow mein noodles.
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