Asian Chicken Salad
Asian Chicken Salad
5 cups Chinese cabbage, sliced thin
2 boneless chicken breasts, skin on
½ cup shredded carrot
½ cup minced scallion
½ cup sliced almonds
¼ cup chopped fresh cilantro
2 TBS toasted sesame seeds
Dressing
2 TBS extra olive oil
2 TBS soy sauce
¼ cup rice vinegar
3 TBS honey
pinch red pepper flakes
salt & white pepper to taste
Preheat broiler. Place stainless steel or cast iron skillet large enough for chicken breasts under heat to get very hot in the middle of broiler, about 7 inches from heat source. Season chicken with a little salt and pepper. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for 15 minutes depending on thickness of chicken. When done and cool enough to touch, remove skin, and cut into bite size pieces. While pan is heating, thinly slice head of cabbage, and shred carrot. Carrot is easily shredded in food processor or by hand, or slice thin. Chop cilantro and scallion and add to sliced almonds, cabbage and carrot mixture. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. Serves 4
Jo
DS:9 yrs old / DD:5 yrs old / DS: 1 yr old
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