Asian Chicken Salad

-
ASIAN CHICKEN SALAD

1/2 pound fresh angel hair pasta, fried until golden, drained, broken into pieces

Dressing, Whisk all together:
1-1/2 cups Hoisin sauce
3 ounces red wine vinegar
2 tablespoon minced fresh ginger
2 tablespoons Spicy Brown mustard
1/2 cup olive oil
2 tablespoons sesame oil

Grilled Teriyaki Chicken:
4 (5 oz.) boneless, skinless chicken breasts
1/4 cup teriyaki sauce (I like to use Kikkoman)
1 1/3 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

Salad:
3/4 head iceberg lettuce, cored, rinsed, and cut into 1/8 inch wide strips
3/4 head romaine lettuce leaves, cut into 1/8 inch wide strips
1 cup shredded carrots
1/3 cup toasted sesame seeds
1/3 cup minced fresh cilantro
12 large basil leaves, cut into thin strips
1/3 cup thinly sliced scallions, (green and white parts)

Fry angel hair pasta, set aside.

Whisk dressing, set aside.

Marinade and grill teriyaki chicken, set aside.

In a large mixing bowl, combine the salad ingredients. Toss with dressing, reserving 1/4 cup dressing on the side. Slice chicken and arrange on top of salad. Add the Fried Angel Hair. Drizzle with the remaining dressing.

Comments

Post a Comment

Popular posts from this blog

Magic Bars

-
Preheat oven to 350F degrees. In a 13x9x2" pan melt a stick of butter (1/2 cup) Sprinkle 1-1/2 cup graham cracker crumbs over melted butter. Drizzle with a can of sweetened condensed milk. Sprinkle with semi-sweet chocolate chip, chopped walnuts and shredded sweetened baking coconut. I don't measure. I sprinkle what looks good to me. I like a lot of everything. I think the original recipe was probably around a cup for each. Some people also use butterscotch chips. I'm not a fan. Bake for 25 minutes. Also, I'm a big fan of using baking cups for presenting treats. It looks nice, it sends the message (especially to children who tend to load up their plate sky high) to take one, and you usually don't end up with people fingering half of the treats on the plate before choosing one. It's a win/win/win!!!
Read more

Broccoli Slaw

-
SALAD 2 (12oz) bags broccoli slaw bacon, cooked crisp and crumbled toasted slivered almonds craisins DRESSING Mix well: 1 cup mayonnaise 1/2 cup brown sugar 1 tablespoon vinegar
Read more

Braided Sesame-Seed Bread

-
1-1/2 cups hot milk 1/4 cup sugar 1 tablespoon salt 1/2 cup butter or margarine 2 pkg active dry yeast 1/2 cup warm water (105 to 115 degrees) 2 eggs  6-1/2 cups unsifted all-purpose flour 1 egg 2 tablespoons butter or margin, melted 2 tablespoons sesame or poppy seeds Into hot milk, stir sugar, salt, 1/2 cup butter. Cool to lukewarm. Sprinkle yeast over warm water. Stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs, 3 cups flour; beat, at high speed, 2 minutes. With a wooden spoon, gradually beat in 3 1/2 cups flour; mix with hand until dough is stiff enough to leave side of bowl. Turn out on lightly-floured pastry cloth. Knead: Fold over; push away with palm of hand until smooth and elastic--about 10 minutes. Place dough in a lightly-greased, large bowl. Turn the dough over to bring up greased side. Cover with towel; let dough rise in a warm place (85 degrees, until the dough is double in bulk. Turn out on a lightly floured pastry cloth. Divide dough in half; cut...
Read more