ASIAN CHICKEN SALAD

Asian Chicken Salad, like any other salad, is widely open to interpretation. This is a recipe I just made for the first time, tweaking several other recipes I have seen.

Of course, the key to a successful salad of any type is the dressing. Be sure to make ahead at least 1 hour before meal time.

I opted to cook the chicken breast in white wine, ginger, garlic, lemon, salt and pepper. I comes out much more juicy and flavorful than roasting or grilling.

This recipe serves 2-3 people

Ingredients:

For the dressing:

• 3 tbsp rice wine vinegar

• 2 tbsp honey

• 1 tbsp sesame oil

• 1 tbsp hoisin sauce

• 2 tbsp soy sauce

• 1 tsp minced fresh ginger

• 1 clove minced garlic

• 1/4 cup canola oil

For the chicken:

• 2 small boneless chicken breasts

• Kosher salt and black pepper

• 2 slices of fresh ginger

• 1 garlic clove, diced

• 2 slices of lemon

• About 1 cup Dry white wine

For the salad:

• 2 cups chopped romaine

• 2 cup cole slaw mix

• 1/2 cup shredded carrots

• 1/3 cup sliced green onions

• 1/2 cup canned mandarin oranges, drained

• 1/4 cup slivered almonds, toasted

• 1/2 cup chopped cilantro

• 1/2 cup crispy chow mein noodles (La Choy)

Directions:

For the dressing:

• Place all the dressing ingredients in a small mixing bowl and whisk until combined and emulsified. Cover and place in the refrigerator at least 1 hour. Whisk again just before serving.

For the chicken:

• Place the chicken is a 3 quart saucepan. Season both sides with salt and black pepper.

• Add the ginger and garlic.

• Pour in the wine around the edges of the chicken. It should not cover the chicken, about 1/2 inch deep.

• Place a slice of lemon on each breast.

• Bring to a boil. Lower the heat as low as possible, cover, and let cook (poach) for about 25 minutes until the internal temperature is 165 degrees.

• Remove to plate and place in the refrigerator to cool.

For the salad:

• Place the romaine, cole slaw mix, carrots, green onions, and chopped cilantro in a big mixing bowl and toss to combine.

• To serve, place some fo the mix in a salad bowl and provide the dressing, mandarin oranges, almonds, and chow mein noodles on the side at the table to garnish as desired.