Ingredients: |
Ingredients: For Salad:
1 pound skinless and boneless chicken thighs
1 Tablespoon Asian sesame oil
1 Tablespoon Chinese chili garlic sauce (available in Asian markets)
1 Tablespoon finely minced garlic
1 Tablespoon finely minced ginger
2 teaspoons fresh lime or lemon juice
1/4 savoy cabbage (tough outer leaves removed), cored and very thinly sliced
2 ounces raw snow peas, thinly slivered
4 scallions (including 3 inches of green), thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves
For the Chinese Dressing:
1/4 cup rice or cider vinegar
3 Tablespoons peanut oil
2 Tablespoons Asian sesame oil
1 Tablespoon smooth peanut butter
1- 1/2 Tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 egg yolk
Salt and freshly ground black pepper to taste
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Directions: |
Directions:Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in bowl. Cover and refrigerate for 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. Cool slightly, then cut into thin strips. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.
Prepare the Chinese Dressing: Place all ingredients in a blender; process on high until smooth. Adjust the seasonings to taste. (Makes 1 cup.) Refrigerate, covered, until ready to use.
Toss the salad with 1/3 cup of the dressing or as desired. Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days.)
Serves 4. |
This recipe for Chinese Chicken Salad is from