Asian Chicken Salad

Asian Chicken Salad

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Asian Chicken Salad

Apparently, I’m on an Asian kick.  Since I had some bean sprouts in the house, I figured I’d better use them up.  They don’t last very long in the fridge.

So, I made this Asian omelet for breakfast.  It’s sort of a loose translation of Egg Foo Yung.

Asian Omelet

Asian Omelet

For one:

2 eggs

1 Tablespoon light soy sauce

Freshly ground black pepper

Bean Sprouts

Finely chopped bell peppers

Sliced green onions

Heat your omelet pan to medium.  Beat eggs with soy sauce.  Finely chop the peppers.

Lightly oil your omelet pan and pour in the egg mixture.  When it has just begun to set, pepper your omelet and distribute your veggies.

Put under a broiler until top is just set and serve with soy sauce.

Asian Omelet

While I was at the store the other day, I bought some wonton wrappers, which led me to buy Nappa Cabbage, which led me to buy fresh garlic, which led to celery, cucumber and bean sprouts, which led …. You get the idea.

So, although I can’t really say I’m in the mood for Asian again, I do have some leftover Hazelnut Crusted Chicken from last night.  Some people put peanuts in their Asian salads, so why not hazelnuts?

I wanted to find a new Asian Salad Dressing because I needed something new and interesting in my repertoire.

I certainly found it – this dressing is a perfect blend of sweetness, saltiness and a tiny touch of spicy.  I only made one little change, and that was, I omitted the honey.

If you’re anything like me (lacking much of a sweet tooth), you may want to make it without the honey, and then add it after tasting, if you want more sweetness.  Other than that, I wouldn’t change a thing.

Now, I’m really looking forward to dinner.  If you think I’m obsessive in dwelling on dinner every day, you’d be 100% correct.

Bill gets fried wontons.  If you’d like to make your own, click on this link.  I only had a few leftover in the freezer, so that’s fine.  I don’t feel like making up a big batch today, and since they’re fried, they aren’t exactly on my list of things I should be eating.

My Asian salad dressing comes from a couple called Chris and Scott, who run a café called The Café Sucre Farine.   (The literal translation is “Sweet Flour,” so I imagine it’s a bakery, too.)  This link will take you to their website.  After glancing at some of the recipes, I signed right up to subscribe!

I know this looks like an awful lot of ingredients, but it makes a cup, and it will keep in the fridge!  Trust me, it’s worth the effort!

Asian Honey Sesame Salad Dressing

2 medium cloves garlic, finely minced

1 Tablespoon finely chopped or grated fresh ginger

1 Tablespoon red onion, finely chopped

¼ cup rice vinegar

1/2 teaspoon Dijon mustard

3 Tablespoons light brown sugar

3 Tablespoons honey (I omitted this)

1 Tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon Sriracha

2 Tablespoons sesame seeds

2 Tablespoons poppy seeds

⅓ cup extra virgin olive oil

¼ cup canola oil

1 teaspoon sea salt*

¼ teaspoon finely ground black pepper

Whisk until emulsified.  Store in a mason jar in the fridge.

*We live in a pretty small town (35,000) and my store carries Pink Himalayan Sea Salt, but if you can’t find it, here’s an Amazon link.  The flavor is amazing and it’s very good for you, too.

Asian Chicken Salad

To make the salad, I threw together the following:

Shredded Nappa Cabbage

Romaine Lettuce, thinly sliced

Bell Peppers (4 colors)

1/2 an English cucumber, sliced

Celery, sliced

Bean sprouts

Green onions, sliced

1/2 Braeburn apple, sliced

Sesame Seeds

After tossing with the salad dressing, I topped ours with sliced leftover Hazelnut Chicken, that I had warmed in a 200° oven for 30 minutes.

I also added a little bit of leftover sauteed chicken slices.  It was wonderful, especially with the crunch on the chicken.  But I admit, I was hungry an hour later!

I could kick myself.  I forgot to get a photo of the salad by itself.  Oh, well.

I hope you’ll try this salad dressing, as well as my easy recipe for Hazelnut Crusted Chicken.

Enjoy!

Vicky

 

 

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