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Friday, June 1, 2012

Teriyaki Chicken Salad

This was my first time cooking with napa cabbage.  At my market apparently the smallest napa cabbage you can buy weighs over 4 pounds, so I was a little nervous.  After conferring with my sister on alternative cabbage recipes, I'm planning to use the leftovers in some miso soup for lunch, but that has nothing to do with this.

This salad is a mixture of textures, and the fresh crunch of the vegetables is complimented nicely by the saucy chicken.  You can substitute any meat, fish, or tofu you like here, or leave it out altogether because the edamame has protein.  It does call for a good amount of chopping, which might take you a while (or the entire afternoon, in my case), if you are being helped by someone whose new party trick is putting a blanket over their face and flailing around until you come take it off.  Over and over again. 

Teriyaki Chicken Salad
Serves 6-7


1 small head of romaine lettuce, cut into thin strips
1/2 head (equal to amount of romaine) napa cabbage, cut into thin strips
1 red bell pepper, sliced
2 carrots, julienned
1 cucumber, julienned
3 green onions, thinly sliced
2 cups edamame (thawed if frozen)
1/2 cup uncooked brown rice, steamed and cooled
1 package chicken breasts (mine was 1.25 pounds), cut into thin strips
1 teaspoon sesame oil
canola oil
1/2 cup soy sauce
1/3 cup water
2 tablespoons mirin or rice wine vinegar
1 teaspoon grated garlic
2 teaspoons grated ginger
2 Tablespoons brown sugar
2 Tablespoons sugar
Roasted cashews or peanuts

In a large bowl, combine lettuce and vegetables (romaine through edamame).  Add in rice when cooked and cooled.
In a frying pan, saute chicken in a mixture of sesame and canola oil until browned and cooked through.
Meanwhile, in a saucepan, combine soy sauce through sugar.  Bring to a boil, reduce to a simmer.  Cook for several minutes until slightly reduced. 
Once chicken is cooked, add it to the sauce and remove from heat. 
Serve chicken oven salad and drizzle sauce as dressing.
Top with roasted cashews and peanuts and a little sriracha if you like it hot (you know we do!).

This picture doesn't show the rice, because I included it for the second night, but it soaked up the sauce nicely and added another texture element.  Also, I had a couple of pickled cucumbers leftover from the salmon burgers, and tossed those into the mix.






2 comments:

  1. can i just say that your food presentation is flawless? are you sure we went to the same school and that you didn't go to a culinary school down south?! :)

    ReplyDelete
    Replies
    1. Thanks Meredith! Some days it looks better than others...

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