Hot And Sour Sesame Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a very different dinner salad made with chicken. It looks very nice on the plate and could easily be served to guests. I use the chef tool to julienne all the veggies which makes this an easy dish. Ingredients:
2 lbs chicken breast, boneless, skinless |
2 big slices of ginger root |
1 stalk of green onion, coarsley chopped |
1/8 tsp peppercorns |
3 tbsp pickled ginger juice |
1 tbsp rice vinegar |
3 tbsp sesame oil |
1/4-1.2 ts dried red pepper flakes |
1/2-1 tsp wasabi |
1/4 canola oil |
3 tbsp low sodium or regular soy sauce |
1 tbsp sugar |
2 medium carrots, finely julienned |
1/2 english cucumber, finely julienned |
1/2 savoy or napa cabbage, finely chopped |
3 green onions, chopped |
1/4 cup pickled ginger (sushi style) finely julienned |
1/4 pack wonton wrappers, cut the sheets into 1/4 inch strips |
3 tbsp toasted sesame seeds |
cilantro sprigs |
Directions:
1. Half fill a pot with cold water, add ginger, green onion and peppercorns.
2. Bring to rolling boil and add chicken, turn down and simmer 10 min
3. Cover pan tightly and let sit in pot for a further 10 minutes or until cooked.
4. Remove chicken, cool and cut into julienne strips.
5. Whisk together pickled ginger juice, rice vinegar, sesame oil, chili flakes, wasabi, vegetable oil, soy sauce and sugar.
6. Heat oven to 350. Take the wonton sheets that you have cut into 1/4 inch strips and place the strips on a cookie sheet.
7. Bake in the oven about 10 minutes until they start to brown. Keep an eye on them as they burn easily.
8. To serve: place the salad into 4 - 6 bowls. Sprinkle with dressing. You will probably have lots left over. I usually get enough dressing for another recipe. Freeze it if you're not planning to use it right away.
9. Garnish the salads with the toasted wonton strips, sesame seedsd and cilantro.
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