Saturday, July 23, 2005
Chef's Fusion Chicken Salad
Ingredients (for two):
1 1/2 packets of European-style salad mix
14-15 cherry tomatoes
1 1/2 boneless, skinless chicken breasts
lemon juice (2 teaspoonfuls)
olive oil (2 teaspoonfuls)
Thai peanut sauce (3 tablespoonfuls)
spicy ginger teriyaki sauce (3 tablespoonfuls)
crushed red pepper (1/2 teaspoonful)
paprika (1/2 teaspoonful)
oregano (1/3 teaspoonful)
Mix the salad and tomatoes with olive oil and lemon juice thoroughly, then add 2 tablespoonfuls of the peanut sauce and mix again. Set aside.
Thinly slice the chicken breasts, then season them with the ginger sauce, oregano, paprika and crushed red pepper (spicy ginger teriyaki sauce comes with crushed red pepper in it, so the amount of additional pepper should be used to control the overall spiciness of the salad), tossing the slices of chicken well to coat them sufficiently with the sauce. Drain the excess sauce off the container and throw the contents into a hot skillet (at medium-high), carefully flipping the slices frequently until cooked.
Spread the salad mix on the plates and place the chicken slices on the bed of greens. Slowly spread the remaining peanut sauce on the chicken slices/salad. Additional peanut sauce can be used to decorate the plates.
Comments: Post a Comment