Archive for June 14th, 2010

I loved how this recipe looked on its website, and upon reading the recipe, I loved even more the versatility – you can add whatever greens, veggies, and protein that you like. This recipe just lends itself to many different interpretations, and that’s what makes it such a keeper. Plus the fact that it’s totally good.

Marinated Asian-style chicken salad

your choice of greens – butter lettuce, iceburg lettuce, spring greens, shredded cabbage, you get the idea

your choice of chopped veggies – bell peppers, carrots, scallions, celery, jicama, water chestnuts, cucumber

your choice of protein – chicken, tofu, beef – soy marinade recipe to follow

slivered almonds, toasted

ramen noodles, toasted (break apart the brick of raw noodles, crush into small pieces and toast under the broiler)

cilantro, chopped

salad dressing, recipe to follow

Soy marinade (makes enough for 1 pound of chicken, beef, or tofu)

1/2 cup soy sauce

1/2 cup sugar

Combine the soy and the sugar; stir until the sugar dissolves. add chicken, coat completely, and let marinate in the refrigerator for 30 minutes to 1 hour. Remove from the fridge about 10 minutes prior to cooking to bring the temperature up a bit. Saute the chicken in a pan over medium-high heat until cooked through; add reserves of the marinade a bit at a time as the chicken cooks to create a glaze.

Asian-style salad dressing

1/4 cup canola oil

1/2 cup red wine vinegar

2 heaping tablespoons sugar

1 flavor packet from a package of Oriental-flavored ramen noodles

1 teaspoon sesame oil

dash of red pepper flakes

Combine ingredients in a cruet; shake to combine. Makes 4 servings.


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