Eileen’s Chinese Chicken Salad
(Serves 4)
HOT Sesame oil gives this recipe a bit of a kick; nothing I would call hot, just intriguing!
Chicken:
• 2 lbs. boneless skinless chicken breast
• 1/4 cup sliced almonds for topping final salad
Cut chicken into 1/2” thick “steaks”. Baste with sauce often and cook even more sauce onto the chicken during the final stage of grilling.
Grilling sauce:
Mix together, stir before applying:
• 2 Tbsp. Hoisen Sauce
• 1/4 cup brown sugar or honey
• 1 tsp. hot sesame oil
• 1 Tbsp. soy sauce
Salad:
8 cups assorted vegetables – Mix in a big bowl, choosing greens and all of your favorites from the list below. (I use them all with about 50% greens):
GREENS:
• Cabbage, shredded
• Chopped lettuce
• Chopped fresh spinach
OTHER VEGETABLES:
• Broccoli
• Julienne carrots
• Celery, sliced
• Cilantro
Radishes
Snow peas
Red bell pepper
Dressing:
• 1/4 cup canola oil
• 2 Tbsp. soy sauce
• 1 Tbsp. Hoisen sauce
• 2 Tbsp. white vinegar
• 1/4 cup packed brown sugar (or honey)
• 2 tsp. HOT sesame oil
Makes about 3/4 cup dressing. Mix 3 to 4 Tbsp. dressing per 2 cups of vegetables.
Stir dressing well; toss into salad and top with:
• 1/4 cup sliced almonds
Slice chicken into strips and lay across dressed salad, divided onto individual salad plates.
SWEET, SPICY, DELICIOUS and NUTRITIOUS!
