Sweet & Tart Ginger Chicken Salad (Pf Chang) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I'm hoping it's as tasty as the dishes I've tried at their restaurant. The agave nectar is a sweetener. Vegetable oil can be used if you don't have soy bean oil. The recipe doesn't say when to add the sesami oil; it might be part of the vinaigrette?. Ingredients:
8 ounces chicken breasts |
soy bean oil |
salt and pepper (to taste) |
1 ounce green cabbage |
1 ounce red cabbage |
6 ounces romaine lettuce |
1 ounce carrot |
1 ounce japanese cucumber |
2 tablespoons ginger, minced |
1 tablespoon low sodium soy sauce |
2 tablespoons lime juice |
1 tablespoon rice vinegar |
1 tablespoon agave nectar |
2 tablespoons mayonnaise |
1/4 teaspoon sesame oil |
Directions:
1. Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
2. Take all cabbages, lettuce and vegetables and cut them into small julienned 2” matchsticks.
3. Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
4. Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 1/2 ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
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