This recipe is a winner, any time of the year. Easy to make, and so full of flavor, we just can’t get enough of it. It is a good candidate for a weekday meal, as elements can be prepared ahead of time, then quickly assembled just prior to dinnertime.
- 2, 5-ounce skinless boneless chicken breasts
- 1 tsp olive oil or vegetable oil
- seasoned salt
Dressing
- 1/3 cup rice vinegar
- 1-1/2 Tbsp minced fresh ginger
- 1-1/2 Tbsp soy sauce
- 3 Tbsp sugar (or agave syrup)
- 3/4 tsp Dijon mustard
- 1 tsp salt
- 3/4 cup peanut oil
Salad
- 1 head (or 2 bunches) of lettuce, or 1/2 head green cabbage and 1/2 head read cabbage (cleaned and chopped)
- 1 large carrot, peeled, cut into 1-inch-long matchsticks
- 2 Persian (baby) cucumbers or ½ hothouse (English) cucumber, thinly sliced
- 1/3 cup coarsely chopped fresh cilantro
- 2 green onions, cut into ¼-inch-thick diagonal slices, including dark green stalks
- ¼ cup chopped roasted peanuts
- Garnish: 3 tbsp toasted sesame seeded
Preheat oven to 350 degrees F. Place chicken in small roasting pan or pie pan. Drizzle with oil and season with salt. Bake 25 to 30 minutes or until thoroughly cooked. Cool and cut into bite-size pieces.
Prepare dressing: In small bowl, combine vinegar, ginger, soy sauce, agave syrup or sugar, mustard, and salt. Stir to combine with fork or whisk. Stir or whisk in oil.
Prepare salad: In large bowl, toss cabbages, romaine, carrot, cucumbers, cilantro, green onions, peanuts, and cooked chicken. Stir dressing and pour over salad: toss. Divide between plates and top with sesame seeds.
Serves: 8
