Sunday, December 14, 2008

Recipe of the week:

Chinese Chicken Salad:

Grill time: 8-12 minutes
Total prep time: 30 minutes

Salad Ingredients:
2 boneless chicken breasts
1 tbsp peanut oil
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
1 cup coarsely shredded carrots
1 cup roughly chopped cashews
1 cup bean sprouts
1/3 cup thinly sliced scallions
1/4 cup copped fresh chives

Dressing ingredients:
2 tbsp peanut oil
1 tbsp rice vinegar
2 tsp honey
1 tsp soy sauce
1 tsp black bean sauce with garlic
1 tsp minced garlic-about 2 cloves
1 tsp fresh grated ginger
1/2 tsp sesame oil
1/8 tsp mustard powder
1/8 tsp freshly ground pepper

1. lightly coat the chicken with oil. Season evenly with chili powder, salt and pepper. Grill Chicken over medium heat. Remove from grill and let cool until you can handle it with your fingers.

2. Using your fingers, pull the meat apart into shreds roughly 1-2 inches long. Place in large bowl. Add the remaining salad ingredients. Mix well

3. In a small bowl, whisk the dressing ingredients until emulsified. Add enough dressing to the salad to lightly coat the ingredients. Mix well and serve immediately. Serve at room temperature.

Makes four servings.

This is a really yummy cold salad! We love it, plus it's healthy! I hope you like it as much as we do. Try it and let me know what you think!

By the way, I was able to find all the ingredients at my grocery store down the asian/mexican isle.

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