Wish Upon A Dish: Asian Chicken Salad

April 25, 2011

Asian Chicken Salad

I have exactly 15 weekdays till vacation. I have started "The List".

You know....that list of things that you need to buy for vacation and then there's "The Other List".

The list of things that have to be done before you go on vacation.

Tonight the boiler repair person is giving our well used heater a tune-up. It made some God-awful sound the other day when it kicked on after being off for a day or two when the weather got warmer. Scared the hell out of the 2 of us.....enough so, that we both looked at each other at the same time with that look in our eyes of...

Oh, crap. What the HELL was that????

That was.....time for an overhaul boom-boom. I mean a poof of smoke actually came out of the heater along with the oil smell that follows a poof.

I am afraid we might get one more year out of it before we have to replace it.

Next on the list is to create a list of animal sitters that reside near us.

Luckily I planned an easy salad using leftover chicken I cooked last week.
Salads are slice 'n dice meals.

Asian Chicken Salad
makes 4 servings
* 1/3 cup rice vinegar (not seasoned)
* 2 tablespoons soy sauce
* 2 tablespoons honey mustard
* 1 tablespoon grated peeled ginger
* 3 tablespoons vegetable oil
* 3 tablespoons sesame oil
* 1 pound skinless, boneless chicken thighs
* 1 small head napa cabbage (about 1 pound), cut into bite-size pieces
* 1 medium carrot, thinly sliced
* 4 scallions, thinly sliced
* 1/4 pound snow peas, cut crosswise into thirds
* Kosher salt
* 1/2 cup chow mein noodles

Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.

Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.

Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.

Per serving: Calories 489; Fat 35 g (Saturated 5 g); Cholesterol 94 mg; Sodium 492 mg; Carbohydrate 16 g; Fiber 5 g; Protein 30 g

No comments :