Tuesday, January 1, 2013

Asian chicken salad

Give this recipe a try when you want something light and guilt-free. I really like the flavor of it!

3 tablespoons rice vinegar
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon fish sauce (available at Asian specialty stores and better supermarkets)
lime juice from half a lime
1 teaspoon minced ginger
1 drop of hot pepper paste (or, for heat, you can use hot sauce or mince a jalapeno or serrano chile)
1/3 cup grapeseed oil
2 to 3 large handfuls of shredded cabbage (both Savoy and Red)
half a handful of shredded baby spinach
1 handful of shredded carrots
1 bunch (about 5-6) scallions, white and light green parts only, chopped
1/2 cup cilantro, chopped
2 chicken breasts (poached/simmered for 15 minutes in a pot filled with 3 cups of water, a 1/4 cup rice wine, a little soy sauce, a half an onion) shredded
handful of chopped peanuts to taste
sesame seeds (optional)
In a large bowl whisk together all the dressing ingredients. To the same bowl, add all salad ingredients and toss until combined. 

Taken directly from Dinner: a love story

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